For an uncooked ham the temperature needs to be 160 degrees. Personally, I find that removing the ham from the oven when the temperature reaches 155 degrees, and letting the ham rest for 15 minutes produces a better product. The internal temperature will rise the extra 5 degrees while resting and allows the juices to become more evenly distributed. If the ham is partially or fully cooked, the internal temperature need only be raised to 135 - 140 degrees.
To ensure a baked ham is cooked properly, you should take the temperature in the thickest part of the meat, away from any bones, aiming for an internal temperature of 145F (63C).
The internal temperature of a fully cooked ham should reach 145F (63C).
The internal temperature of a ham should be at least 145F to ensure it is cooked properly.
For pre-cooked ham, you need an internal temperature of 140 degrees F. For a non pre-cooked ham, you should cook it until the internal temperature reaches 160 degrees F.
A ham should be cooked to an internal temperature of 145F (63C) to ensure it is safe to eat.
Ham should be cooked at an internal temperature of 145F (63C) to ensure it is safe to eat.
Ham should be cooked at a temperature of 325F (163C) until it reaches an internal temperature of 140F (60C).
Cooked ham should be at a minimum internal temperature of 145F (63C) to be safe to eat.
Ham should be cooked to an internal temperature of 145F to ensure it is safe to eat.
Ham should be cooked at an internal temperature of 145F (63C) to ensure it is safe to eat.
The recommended internal temperature for cooking ham is 145F.
A ham should be cooked to an internal temperature of 145F (63C) to ensure it is safe to eat.