Here’s a common mistake: people check the ham every five minutes like it’s going to escape. It won’t. A smoked ham is a very patient lump of meat. Instead, set a timer and go fold laundry or argue with your Wi-Fi router. When the ham hits 140°F in the thickest part (use a meat thermometer, please), it’s ready to party.
I once hosted a family dinner and forgot to re-glaze the ham halfway through. The result? A majestic, burnished crust that looked like it cost a million bucks. Mistakes become flavor, my friends. So if your glaze gets a little crunchy, call it “caramelized artistry.”
The Resting Ritual
When the ham comes out of the oven, let it rest for 10 to 15 minutes. This is non-negotiable. Think of it as the ham’s moment of silence before it gets devoured. If you cut into it too soon, all those juices will run out like your patience during a Zoom call with seven people talking over each other. Just cover it loosely with foil and let it be.
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While it rests, you can admire your work. Maybe take a selfie with the ham. I won’t judge. This is the part where you’ll hear your family say, “Wow, you really went all out,” and you’ll nod modestly, knowing the ham did all the heavy lifting.
