Using a thermometer is the most accurate method for testing meat doneness.
A regular meat thermometer is inserted before placing the ham in the oven or exposing it to the heat source that will be used. It remains there throughout the cooking time.
An instant read thermometer is used to check for the temperature once the ham has been cooked. The ham is taken away from the heat source and the instant read thermometer is immediately inserted into the thickest part of the ham. When inserting a thermometer, care must be taken that the thermometer is not touching a bone or area of fat to ensure an accurate reading.
For best results, the meat should be removed from the oven when its internal temperature reaches 2°C below the final desired temperature and then be allowed to rest (a waiting period before carving) for 10 to 15 minutes. During this time, the meat will continue to cook and will reach 72°C for uncooked ham or 60°C for fully cooked ham. Resting also allows the juices to be distributed through the meat before it is carved. Slice or carve to desired thickness.
