You should take the temperature in the thickest part of the ham , with the thermometer tip fully in the meat but not touching any bone or large pockets of fat.

Quick Scoop: Where to Check a Baked Ham’s Temperature

For a baked (or reheated) ham, accuracy is all about where you place the thermometer.

  • Insert the thermometer into the thickest part of the ham, typically near the center of the main muscle, not the thinner tapered end.
  • Make sure the tip is not touching bone, since bone heats faster and gives a falsely high reading.
  • Avoid big seams of fat or the surface glaze; you want solid meat for a true internal reading.
  • For spiral-sliced hams, check near the center, and take readings in 2–3 spots to be sure it’s heated evenly.

For food safety, most modern guides based on USDA recommendations say:

  • Pre-cooked (spiral or whole) ham: heat to an internal temperature of about 140°F before serving.
  • Fresh/raw ham: cook to at least 145°F and let it rest a few minutes before carving.

A simple way to picture it: imagine you’re aiming the thermometer at the “heart” of the ham, right in the middle of the thickest meat, staying clear of bone—once that spot is at the target temperature, the rest is good to go.

TL;DR: Put your thermometer into the thickest, meatiest part of the ham, away from bone and big fat pockets, and check that spot for your final internal temperature.

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