Holiday ham is a deceptively tricky roast. The kind most of us serve is already fully cooked, which makes it seem foolproof: ...

I tested the iconic holiday ham 3 ways—here's my honest review.

There are three main types of ham you can buy: boneless, bone-in, and spiral cut. Each is different, and so they all need to be cooked differently.

Discover why ham is an Easter tradition, how to choose the best cut, and tips for cooking and reheating it perfectly.

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 ...

It’s time to rethink your holiday centerpiece. 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 ...

In the 1930s, Harry J. Hoenselaar was just another ham salesman in Detroit trying to find an edge. He spent his days handing out samples of honey-glazed ham and teaching drugstore clerks how to slice ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

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 ...

Ham is classic Easter fare, but that doesn't mean it has to be boring. This recipe is an inventive twist on the classic ham with pineapple that your guests will adore. And you'll love the ease with ...