Here’s the deal: the USDA says you should reheat ham to an internal temperature of 165°F. That’s the safe zone where any lingering bacteria wave a white flag and give up. But wait—if you’re working with a fully cooked ham (which most grocery store hams are), you’ve got options!
You can absolutely serve a fully cooked ham cold, like a boss. But if you crave that warm, glazed, soul-hugging goodness, aim for 140°F for a gentle reheat—just make sure you hold it there for a few minutes. For a reheat that’s both safe and succulent, 165°F is your rock-solid target.
