Does it matter? A little. A bone-in ham is like a rockstar with a guitar—it holds extra flavor and moisture. It also takes a smidge longer to reheat because the bone acts like a heat sink. So add about 5-7 minutes per pound to your cook time. Boneless hams are the quick-change artists—less fuss, faster results.
And here’s a dirty little secret: the bone-in ham usually looks fancier on the table. But the boneless one is easier to carve. Choose your fighter. Either way, 140°F is your finish line.
