I know you think you can poke it and guess. You can’t. Use a meat thermometer. Stick it into the thickest part, away from the bone. If you hit bone, you’ll get a false reading and your ham will be dry, and you’ll blame me. I refuse to accept that blame. Buy the thermometer, Karen.
Ham Cooking Temperature Chart | Free Download
And what if you forget to cook it at all? I mean, that’s just cold ham, which is fine. You can eat cold ham. It’s basically overpriced bologna. But if you want it to taste like the centerpiece of a holiday miracle, 325°F is your new religion.
Oh, and one more thing: never, ever boil your ham. I don’t care if your grandmother did it. That’s how you get sad, gray, flavorless meat that tastes like a wet sock. You deserve better. Your guests deserve better. The ghost of your grandmother will understand.
Final Weird Ham Facts to Impress Your Friends
Did you know the world’s largest ham weighed over 400 pounds? It was cooked in Brazil, and I assume it took a forklift to serve. Also, ham is an excellent source of protein, but also of sodium. So eat it, then drink a gallon of water. Balance.
So here’s your cheat sheet: 325°F, 15 minutes per pound (bone-in), 140°F internal temp for fully cooked, glaze at the end. Follow that, and you’ll be the hero of the table. Burn it, and you’ll be the hero of the dog’s dinner. Your choice. Now go forth and ham with confidence. I believe in you—and mostly, I believe in that beautiful, salty, pink slab of pork.
