Heat your precooked ham at 325°F until the internal temperature hits 140°F. Use an instant-read thermometer—the cheap ones work fine—and stick it deep into the thickest part of the meat, away from the bone. That little metal probe is your best friend, your tour guide through the land of safe and delicious ham.
Remember: you’re not trying to impress anyone with your raw cooking prowess. You’re just reheating a pre-cooked miracle. The real stars are the sides—the scalloped potatoes, the green bean casserole, the pie. The ham is just the friendly, slightly sweaty centerpiece that holds everything together. So keep it easy, keep it simple, and keep that thermometer on speed dial. Your future self (and your leftovers) will thank you.
