How To Cook The Best Easter Ham Ever!

Happy Easter Everyone!

This year for Easter I decided to cook my usual brown sugar glazed ham. It's always a hit with everyone and it's not that I've ever had anyone say that my ham was dry or not good but you know how it is.....you notice things about your own cooking nobody else seems to notice. 


More times than not I'm pretty sure I over cook most meats that I am preparing. It mostly comes from being paranoid that it's not cooked enough and I don't want to make anyone sick if I get it wrong so I always err on the side of caution and cook it just a little bit longer.

This year I decided to dig out my meat thermometer that sits in my kitchen drawer and never gets used and give it a try. I looked up the proper internal cooking temperature for ham and was surprised to find that my fairly large ham was fully cooked in about 2 1/2 hours. I usually cook it for 3 - 4 hours. The difference was amazing. It cut beautifully but didn't fall apart and there was enough juices left in the ham to give it a really nice mouth watering flavor. This year my ham was an even bigger hit than usual.

That said I then started to use my meat thermometer every time I cooked. I've used it on chicken breasts, meatloaf, whole chicken and now I can't live without it.

It got annoying though to have to look up the internal cooking temperatures for what I was cooking each and every time I made supper so I created this cheat sheet which I now keep in my kitchen to quickly reference the temps for what I'm cooking at the time. 

Here is the link to the free PDF for download or print. I hope you get as much use of this as I do.

<3 The Tactical Housewife

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