Knowing how to cook a ham can make the difference between a glistening glazed ham that will wow a crowd and a main that tastes bland and dry. When prepared properly, it serves as an impressive ...

If you’re making cold ham sandwiches, you can even skip the cooking. Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing ...

Although warming up a Honey Baked ham isn't strictly necessary, since it comes fully cooked and ready to eat, we don't know many people skipping breakfast to make room for lukewarm ham slices. So, if ...

Personal touches abound in cooking a country ham. Elaine Corn, food editor of the Louisville Courier-Journal, immerses country ham in Coca-Cola, cider vinegar and water for three days before cooking.

Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat. Use leftover ...

This undated photo provided by America's Test Kitchen shows Glazed Spiral Sliced Ham in Brookline, Mass. This recipe appears in “Cook’s Illustrated All-Time Best Holiday Entertaining.” (Joe ...

Along with turkey, ham has become popular to serve at the Thanksgiving table. For the last few years, the American Farm Bureau Federation included ham (this year they added boneless ham) in an ...

You’ve created the perfect holiday menu for your family’s upcoming gathering. But there’s one problem: You only have one oven ...

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. America’s Test Kitchen wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, ...