A minimum internal temperature of 145°F (63°C) is what you're aiming for when cooking a ham. This ensures that any bacteria, like Trichinella, are killed, and your ham is safe to devour. Now, I know what you're thinking: "But what about all the juicy goodness?" Don't worry, we'll get to that in a minute!
Now, let's talk about types of hams. You've got your fresh hams, which need to be cooked to that 145°F (63°C) temperature, and your pre-cooked hams, which just need to be heated through to an internal temperature of 140°F (60°C). Easy peasy, right?
But here's the thing: even if you're cooking a pre-cooked ham, it's still important to use a food thermometer to check that internal temperature. You don't want to risk serving undercooked or overcooked ham, trust me. And, let's be real, who wants to be the host with the subpar ham?
Ham Cooking Temperature Guide: Safe 140°F or 145°F
