When you pull that ham out at exactly 140°F, you get a slice that’s soft, moist, and pulls apart like a dream. It’s the difference between a meal people politely chew and one where they close their eyes and say, “Oh, this is good ham.”
So next time you’re staring at a glazed pink mountain wondering how hot it should be, remember: 140°F. Rest it. Glaze it late. And brag about being a temperature ninja. Your family will thank you, and you’ll never have to endure the “is it ready?” anxiety again.
Now go, heat that ham, and eat like the cozy, confident cook you are.
