Your eyes can tell you a lot, too. A properly cooked ham will have a rich, mahogany-brown crust if you’ve glazed it. If the surface looks pale or rubbery, it probably needs more time. But don’t rely on color alone—it’s a hint, not a gospel.
Another visual trick: look for juices. When you poke the ham with a fork, the juices should run clear, not pink or bloody. If they look like strawberry lemonade, you’re still cooking. Clear and golden means you’re in the zone.
And let’s talk about the texture. A finished ham will feel firm but give slightly when you press it with your finger. If it feels squishy like a stress ball, it’s underdone. If it feels like a baseball, you’ve overdone it.
