A ham is done and safe to eat when the internal temperature (measured with a food thermometer) hits the right number for the type of ham you’re cooking.

Quick Scoop

  • Fresh/raw ham: cook to at least 145°F (63°C), then let it rest for 3 minutes.
  • Smoked or “cook-before-eating” ham: also at least 145°F (63°C) with a 3‑minute rest.
  • Fully cooked, packaged ham (just reheating): heat to about 140°F (60°C) in the thickest part.

Why the Temperatures Matter

  • 145°F with a short rest time is the food-safety benchmark for pork, killing harmful bacteria while keeping the meat juicy.
  • Going far above these internal temps can dry the ham out, especially for pre-cooked hams, which usually taste best around 140°F.

Simple Step‑By‑Step

  1. Preheat your oven (many guides use around 325°F / 163°C for ham).
  1. Insert a meat thermometer into the thickest part of the ham, avoiding bone.
  1. Cook until it reaches:
    • 145°F for fresh/raw or cook‑before‑eating ham, then rest 3 minutes.
 * 140°F for fully cooked ham you’re just reheating.

Always go by internal temperature, not just time or looks, for safe and tasty ham.

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Wondering what temperature should a ham be? Learn the exact internal temperatures for fresh, smoked, and fully cooked ham so it’s safe, juicy, and holiday‑ready every time.

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