How to Tell When Ham Is Doneに関心がある方へ、迷わずに進められる 手順書をお届けします。

Here’s where I’ve seen people lose their minds. A bone-in ham heats differently than a boneless ham because the bone conducts heat and messes with your thermometer. Always take your reading in the thickest part of the muscle, avoiding the bone by at least an inch. If you hit the bone, you’ll get a false hot reading and pull the ham too early. Boneless hams? They’re uniform, so you can check in the center. Also, don’t forget that a spiral-cut ham dries out faster because of all those exposed surfaces—so cover it tightly with foil for the first half of the reheating time.