Set your oven to 325°F (163°C). That’s the sweet spot for even heating. But your ham’s internal temperature? Shoot for 140°F (60°C). That’s the finish line.
Why 140? Because it’s hot enough to melt your butter glaze and kill any lurking bacteria from handling. But it’s low enough to keep the meat tender and juicy. It’s the ham equivalent of a warm hug.
Fun fact: If you go past 150°F, your ham will start to dry out and get tough. Don’t do that. It’s a tragedy.
But Wait—What About a Raw Ham?
Did you buy a raw, uncured ham? (You’re a brave soul.) Then you need to hit 145°F (63°C) for safety. That’s the USDA’s rule for pork. Then let it rest for three minutes before carving. That rest is non-negotiable.
That raw ham is a rare beast. Most supermarket hams are “city hams”—already smoked, cured, and cooked. Check the label: if it says “fully cooked,” you’re on easy street. If it says “cook before eating,” you’re on adventure mode.
