I'm preparing this ham recipe. It calls for a ham 7 to 8 lbs. Well, I ordered a ham described as "7 to 9 lbs" and what got delivered was a hair under 10 lb, so that's what I'm using.
Using the recipe's 20 minutes per lb instruction, I popped that ham in the oven with the understanding that it would be there for three hours and 20 minutes, total. The recipe says to glaze the ham with 40 minutes to go, and when the internal temp is 120 and 125 F. So at 2 hrs and 40 min, I checked the internal temp, and it's 115 F.
How much longer does it need to be in there (325 F) to get up to the 120-125 range?
I have no way to check the internal temp without opening the oven door and pulling out the ham, so when should I do that? (My natural inclination would be to check like every thirty seconds which I understand is counterproductive.)