Don’t be that person who heats a ham at 350°F for three hours until it’s reaching for a glass of water. That’s a dry, stringy disaster. Low and slow—300°F is your best friend—gives you time to breathe and sip your wine.
Another mistake: slicing the ham before it hits temp. Once you cut into it, the juices escape, and you’re left with a drier-than-memories piece of meat. Heat it whole whenever possible.
Finally, don’t rely on “it’s warm to the touch.” Your hands are liars. A ham can feel warm on the outside while the center is still cold enough to make your dog whimper. Use the thermometer. Trust the tool.
