After about 1.5 hours, start checking the internal temperature with a meat thermometer. You’re aiming for 140°F in the thickest part. Don’t touch the bone; that’s for show. Once it hits 140, your ham is officially ready for its encore.
Pull it out of the oven. Let it rest for at least 15 minutes. This is crucial. If you cut into it immediately, all those tasty juices will run away and hide on your cutting board. Let the ham compose itself. It’s been through a lot.
The Carve: A Little Patience
When you slice it, make thin, even cuts against the grain. It will be beautiful. You’ll see steam rise, and a slice will fall apart in your mouth. This is your victory lap. Serve it with some roasted potatoes or just a fork and a smile.
Remember, you didn’t just cook dinner. You wrestled a giant log of meat into submission, made your kitchen smell like heaven, and came out looking like a hero. You did it. Now go eat your masterpiece and ignore the dishes for a while. You’ve earned it.
