If your ham is pre-cooked (check the package, it usually screams “fully cooked”), your target is simple. You’re just reheating it.
Pull it out of the oven when the internal temp hits 140°F. That’s it. That’s the sweet spot.
Why 140? Because it’s hot enough to melt butter and make your mouth happy, but not so hot it turns into shoe leather. You’re welcome.
What About “Fresh” or “Cook Before Eating” Ham?
Okay, tricky customer. If your ham says something like “fresh” or “cook before eating,” listen up. This is raw pork.
For these guys, you need to go higher. We’re talking 145°F as the bare minimum. Let it rest, and it’ll climb a bit.
Think of it like a pork roast. Because, well, it is. Treat it with respect.
Don’t be scared. A little pink in a fresh ham is fine. Really. The USDA says so. I’m just the messenger.
