Ham is forgiving. It’s salty, fatty, and already safe. You have to work hard to ruin it—but people do, with thermometers that lie and ovens that betray.
Remember: 140°F is your goal for fully cooked, 145°F for raw. Use a real thermometer. Don’t rush. Glaze late. Rest the ham like it just ran a marathon.
Now go forth, you magnificent glazed hero. Carve that ham with confidence, eat a cold corner piece in the kitchen, and bask in the applause of your grateful, full-bellied friends. You’ve earned it.
