Imagine you’re warming up a giant slice of pizza versus a whole pie—different times, same idea. A small, 5-pound spiral ham will be ready in under an hour, while a massive 15-pound beast might need nearly three. Crazy how that works, right?
The key is to aim for an internal temperature of 140°F (60°C) when you pull it out. That’s the sweet spot where it’s hot all the way through but still juicy and tender. Use a meat thermometer, because eyeballing meat is like guessing how many gummy bears are in a jar—you’ll probably be wrong.
If you don’t have a thermometer? No stress. Just check that the ham feels steamy and the center is piping hot when you poke it with a fork. Trust your senses, but honestly, get a thermometer—they cost less than a fancy coffee.
