Credit: Photo: Ryan Liebe; Food Styling: Rachel Perlmutter; Design: The Kitchn Credit: Photo: Ryan Liebe; Food Styling: Rachel Perlmutter; Design: The Kitchn This article may contain affiliate links ...

I love ham. When I was nine years old, my parents went away for the night on Boxing Day; when they returned, they found that someone had eaten most of a 20-pound leg of ham. I didn’t even understand ...

Brushing a glaze on ham before and during cooking builds a flavorful, lightly caramelized crust. The mixture you use — often a blend of sugar, spices, and something liquid like cider, stock, wine, ...

Why You’ll Love this Brown Sugar Ham Glaze With the next holiday dinner always around the corner, a baked ham with a Brown ...

At Easter, there is just nothing better than a spiral-cut ham! Because I grew up with my grandmother roasting fresh, white, uncured hams, a sweet-glazed spiral-cut ham has always been a delicacy to me ...

When Easter rolls around, it’s prime time for ham. And for those who only buy or cook ham this time of year, plenty of question crop up. What's the difference between the butt and shank portion? How ...

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 ...

There's nothing wrong with pineapple on your ham, and I've eaten plenty that way, with cherries nestled in the pineapple rings; that was how my grandmother rolled. Ham is now my mother's job, and she ...

Holiday hosting season is upon us - and no, I'm not referring to the many winter holidays. As I write this, it's the beginning of spring, which means the next big gathering holiday for a lot of people ...