Glazing a whole ham is an easy way to give it a sweet, sticky shine and turn it into a true centerpiece for any gathering.

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, labeled "with ...

For many households around metro Detroit, the spring holiday of Easter often includes ham as the centerpiece of a celebratory meal. And once the Easter holiday rolls around, you will find hams ...

While the Grinch cuts the roast beast, many families across the United States carve the Christmas ham to mark the end of the festive day. One of the most popular ham selections is a city ham, which is ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

This savory pulled ham is not your typical sliced spiral ham. It’s so much better! We pair a mustard and brown sugar rub with tender meat to bring you a mouth-watering shredded ham recipe that you’ll ...

From fall to winter, the holiday cheer is abundant but the calories aren’t always the best for one’s waistline. There are few things better, however than a feast-like spread as the leaves turn into ...

Presliced hams tend to dry out in the oven because all the cuts let juices escape. Whole, unsliced hams retain moisture better. Slices may vary in thickness, but they’re reliably juicy. Look for ...

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 ...