The Best Cooking Temperature for Juicy, Flavorful Ham
Best Cooking Temp for Juicy, Flavorful Ham
Few things make a gathering feel special like carving into a beautiful ham, perfectly heated and ready to serve.
At Snake River Farms, our Kurobuta hams are fully cooked, which means the secret to success is simple, bring your ham to the right finishing temp for tender, juicy results every time.
In this guide, we’ll walk you through the key ham temps for cooking and glazing, plus thawing tips and reheating guidelines so you can serve your ham with confidence.
Shop Snake River Farms Kurobuta Hams.
Quick Ham Temp Cheat Sheet
- Thawing: Fridge method (1–4 days depending on size)
- Cooking Temp: 140°F internal
- Add Glaze: ~120°F internal
- Reheat Leftovers: 165°F internal
Why Thawing Matters Before Cooking
Thawing is about even heating, not hitting a specific temperature. When your ham is fully thawed, it warms through evenly without drying out.
- Best method: Thaw slowly in the refrigerator.
- Quick option: Submerge the sealed ham in cold water, changing the water every 30 minutes.
- Plan ahead: Large hams can take several days to thaw completely.
Thawing Time by Ham Size:
| Ham Size | Avg. Weight | Time to Defrost |
|---|---|---|
| Half Boneless | 3.5 lbs. | 1 to 2 Days |
| Whole Boneless | 7 lbs. | 2 to 3 Days |
| Half Bone-In, Small | 6 lbs. | 2 to 3 Days |
| Half Bone-In, Large | 8 lbs. | 2 to 3 Days |
| Whole Bone-In | 16 lbs. | 3 to 4 Days |
Quick Thaw Method
Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies.
For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams.
Pro Tip: Always allow extra time, better to be thawed early than still frozen on serving day.
Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks.
Target Internal Temperature for Ham
The magic number? An internal temperature of 140°F.
Because our Kurobuta hams come fully cooked, your goal isn’t to cook them again but to reheat gently so every slice stays moist, tender, and flavorful.
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Use a reliable meat thermometer for accuracy.
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Check the thickest part of the ham, avoiding the bone for the most accurate reading.
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Remove the ham from the oven just before 140°F—the temperature will rise slightly as it rests.
Get the Gear: Shop our Superfast Thermometer.
| Ham Size | Cook Time | Internal Temp. |
|---|---|---|
| Half Boneless | 1.25 to 2 hrs. | 140°F |
| Whole Boneless | 1.5 to 2.5 hrs. | 140°F |
| Half Bone-In, Small | 1.5 to 2 hrs. | 140°F |
| Half Bone-In, Large | 1.75 to 2.5 hrs. | 140°F |
| Whole Bone-In, Large | 3.5 to 4 hrs. | 140°F |
For a visual guide and step-by-step tips, watch our video on how to prepare a Snake River Farms Kurobuta ham.
The Best Ham Temperature for Adding Glaze
For a caramelized, glossy finish, the sweet spot is glazing your ham when it reaches an internal temperature of about 120°F. This allows enough time for the glaze to set without overcooking the meat.
- Apply glaze during the last 20 to 30 minutes of cooking.
- This timing lets the sugars bubble and set without burning.
- For extra layers of flavor, you can reapply glaze once or twice as the ham finishes cooking.
Glaze Ideas to Try:
- Classic Brown Sugar & Mustad Glaze
- Maple bourbon Glaze
- Honey Chai Spiced Glaze
- Orange and Bourbon Glaze
Target Internal Temperature for Ham Leftovers
We recommend heating our fully cooked Kurobuta hams to an internal temperature of 140°F before serving. That’s your target for the main event.
When it comes to leftovers, the rules shift a little:
- Reheat slices or chunks to 165°F internal to ensure food safety.
- Use a gentle oven reheat or cover with foil to prevent drying.
Explore: More leftover ham recipes.
Final Tips for Perfect Ham
When it comes to serving the perfect ham, a few small steps make all the difference.
- Thaw completely before cooking for even, consistent heating.
- Stop at 140°F internal temp for juicy, tender results.
- Add glaze during the last 20 to 30 minutes so it caramelizes beautifully without burning.
- Always use a fast, accurate thermometer for precision.
For step-by-step instructions on preparation, scoring, glazing, and reheating, check out our Guide: How to Cook a Ham to ensure your holiday ham is flawless.
With the right ham temp, you’ll serve a centerpiece that’s worthy of every holiday table — flavorful, perfectly heated, and ready for seconds. Perfect for Easter brunch, Christmas dinner, or a cozy Sunday supper any time of year.
Shop Snake River Farms Kurobuta Hams.
