The USDA recommends cooking a ham to an internal temperature of at least 145°F (63°C). That's right, folks, 145°F (63°C) is the magic number you're aiming for. Any lower, and you're playing with fire (or rather, food poisoning)!
Now, I know what you're thinking: "But what about the juiciness factor?" Don't worry, my friends, cooking your ham to 145°F (63°C) won't dry it out. In fact, it'll be so tender and delicious, you'll be the ham master of the culinary world! Just remember, a meat thermometer is your best friend when it comes to cooking a ham.
And don't even get me started on the glaze – that sweet, sweet sugar and spice mixture that makes your ham go from meh to marvelous. But, I digress. The point is, you've got to cook that ham to the right temperature, or all your glazing efforts will be for naught.
