A few months ago, a reader asked if I ever made venison ham, or if I had a recipe. Unfortunately, I didn’t, but it’s always been on my list of things to try. So I figured there’s no better time than ...

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in a too-sweet glaze. We wanted moist meat in a nuanced glaze. Bone-in hams, labeled “with natural juices,” have ...

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