The golden rule for a fully cooked ham? Heat it to 140°F (60°C). That’s it. You’re just warming up the party, not cooking raw meat.
If you bought a raw or fresh ham—the kind that looks like a giant, pink rock—you need 145°F (63°C). That’s the USDA’s safe zone. Trust them; they’ve tested more ham than your grandma.
Why 145°F for raw? It’s the kill zone for bacteria. Think of it as the final boss fight for germs. You win at 145°F.
