Most hams you buy at the store are already fully cooked. They’ve been smoked, cured, or both. Your job is just to reheat it and make it taste amazing. For these guys, your target temp is 140°F (60°C).
Yes, you read that right. 140°F. Not 165°F. Not 180°F. We’re not trying to pasteurize a science experiment; we’re trying to be the hero of Easter dinner. Pull it at 140°F, and it’s juicy, tender, and ready for a glaze.
What happens if you overshoot? You get dry, salty sadness. And nobody wants to cry into their scalloped potatoes. Trust me on this one.
