So, to recap: Heat it to 140°F, no higher. Cover it. Glaze it late. Use a thermometer. That’s the whole secret. You now know more about ham thermodynamics than most professional chefs (okay, probably not, but it sounds good).
Go forth and warm that ham. You’re not just reheating meat. You’re unlocking flavor. You’re rescuing a fully cooked hero from a sad, cold fridge. And you won’t overdo it. Because you know the number. 140°F. Write it on your hand. Tattoo it on your heart. Your ham will thank you with every juicy, salty, glistening bite.
