Thermometer check: Stick it in the thickest part, away from the bone. If it reads 140°F, you’re done. If it reads 120°F, keep it in there, champ.
The “poke test”: Is it warm all the way through? If you stick a fork in and steam hisses out, you’re winning. If it feels cold in the center, you’ve got time to spare.
How to Cook Pre-Cooked Ham: Perfect Results Every Time
Visual cue: The glaze should be bubbling and slightly sticky. If it looks like a sad, pale lump, bake it longer. If it looks like something a chef would Instagram, you’ve nailed it.
A quick warning about overdoing it
Please, for the love of all that is salty, do not overcook your ham. Yes, it’s precooked. But if you leave it in for five hours because you got distracted by Netflix, you’ll end up with ham jerky. And nobody wants that.
Remember: 140°F is your heaven. 160°F is your “oops, I ruined it” zone. Set a timer. Drink your coffee. You’ve got this.
