For peace of mind, use an instant-read thermometer. Stick it into the thickest part, away from the bone. You’re looking for 140°F—just warm and safe.
If you don’t have a thermometer, look for the meat to be heated through and the glaze to be bubbly. Your nose knows, too; the smell of warm ham is unmistakable.
How to Heat a Precooked Ham: Simple Oven Guide
Let it rest for 10 to 15 minutes before you slice into it. This is the hardest wait of the day, but it lets the juices settle. Think of it as the ham taking a deep breath.
