After you’ve nailed the temp, you’ll have leftover ham—and that’s a beautiful thing. To reheat, bring it back to 140°F in a low oven or microwave with a damp paper towel.
Don’t nuke it on high for five minutes, or you’ll get rubbery, sad slices. Patience is the secret ingredient here.
You can also chop it up for omelets, soups, or just eat cold with a fork at 2 AM. No judgment.
So, to wrap it up: 140°F for pre-cooked, 145°F for fresh, and always aim for gentle heat. Experiment with glazes, don’t rush, and remember—ham is forgiving.
Now go preheat that oven. Your future self (and your taste buds) will thank you.
