This DIY version nails the flavor and texture—without the premium price.

Place the ham on a wire rack in a roasting pan filled with an inch of water. Cover the ham and rack with aluminum foil to ...

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 ...

Easter is just around the corner, and while eggs may or may not be part of your spread (F.Y.I., deviled potatoes make a great, wallet-friendly alternative), many people can’t separate baked ham from ...

If you choose a boneless ham for your special holiday meal, there’s not much to it. Just slice crossways to the desired thickness and serve. If you select one of the increasingly popular spiral-cut ...

Glazed Ham to Saba-and-Dijon-Glazed Easter Ham. Glaze with brown sugar, honey and bourbon, or even pomegranate and jalapeño ...

If ham is the centerpiece of Easter dinner this year, check your options for choosing, slicing and serving it. Here are some guidelines. Ham types Hams are labeled according to the amount of water ...