According to the USDA, cooked ham should be heated to an internal temperature of at least 140°F (60°C). But wait, there's more - if you're glazing your ham, you'll want to make sure it reaches 160°F (71°C) to ensure that sweet, sticky glaze is safe to eat.
Now, you might be thinking, "But what about reheating - do I need to worry about temperature then too?" The answer is yes - when reheating cooked ham, make sure it reaches 165°F (74°C) to avoid any, ahem, "ham-fisted" attempts at food poisoning.
So, why is temperature so important when it comes to cooked ham? Well, it all has to do with bacteria - those tiny microorganisms that can cause big problems if they're not killed off. By cooking your ham to the right temperature, you're ensuring that any harmful bacteria are eliminated, and your meal is safe to enjoy.
Ham Cooking Temperature Guide: Safe Internal Temperatures
