So, to answer your burning question: cook a fully cooked ham at 325°F until it hits 140°F internally. That’s it. No secret handshake, no arcane ritual. You are simply reviving a perfectly good piece of meat from its cold slumber.
And if someone tells you to “cook it until it’s piping hot”? Smile, nod, and then ignore them. Piping hot for ham is 140°F, not 212°F. You’re not making soup.
Now go forth, glaze responsibly, and remember: even if you mess up, you can always drown it in pineapple rings and call it “rustic.” Happy ham-ing, you magnificent disaster.
