General rule? About 15 to 20 minutes per pound at 325°F. But don’t trust the clock. Trust the thermometer.
Stick that probe into the thickest part of the ham—away from the bone. You want to hit 140°F. Not 139. Not 141. 140°F.
I’m a maniac about this. I check every ten minutes once I get close. You can’t “overcook” a pre-cooked ham by a degree or two, but you can definitely warm it up wrong.
The Resting Ritual
Once it hits 140, pull it out. Let it rest on the counter for 15 minutes. This is non-negotiable.
Ham Temperature Chart | Free Tools by Xenia
Why? Because those juices are running around like crazy teenagers. Resting lets them settle down and go back to the muscle. You get a ham that’s juicy instead of a ham that leaks all its goodness onto the cutting board.
While it rests, you can fight over who gets the first slice. Or just stare at it lovingly. I do both.
