A ham is safely ready to eat when the thickest part reaches at least 145°F (63°C) for raw/fresh hams, and 140°F (60°C) when you’re just reheating a fully cooked ham, measured with a food thermometer.

Safe internal temperatures

  • Fully cooked (pre-cooked) ham : Heat to 140°F (60°C) in the center before serving so it’s hot, juicy, and safe after storage.
  • Fresh / “cook before eating” ham : Cook to 145°F (63°C) and let it rest at least 3 minutes so the temperature evens out and bacteria are killed.
  • Ground ham or mixed ground pork/ham : Go hotter, to about 160°F (71°C), similar to other ground meats.

Quick how‑to check

  • Insert an instant‑read thermometer into the thickest part of the ham, not touching bone or the pan.
  • Start checking when you are close to the expected cook time, and remove from the oven once it hits the target temp (140°F for fully cooked; 145°F plus rest for raw).

Rule of thumb: 140°F for reheating a cooked ham, 145°F (then rest) for raw ham, and 160°F for anything ground.

Information gathered from public forums or data available on the internet and portrayed here.