Cooking ham is something of a feat, and there are a lot of mistakes people commonly make when doing so. Here are key ones you ...

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 ...

Knowing how to cook a ham can make the difference between a glistening glazed ham that will wow a crowd and a main that tastes bland and dry. When prepared properly, it serves as an impressive ...

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the ...

Food writer Sheri Castle shares her country ham, fresh peach and lemony ricotta salad. Food writer Sheri Castle shares an easy recipe for a gorgeous country ham, fresh peach and lemony ricotta salad.

Heat a saute pan on medium heat. Add vegetable oil to pan and add ham slices. Reduce heat to medium low and cook for about 5 minutes on each side until a nice deep golden brown color appears on the ...

Along with turkey, ham has become popular to serve at the Thanksgiving table. For the last few years, the American Farm Bureau Federation included ham (this year they added boneless ham) in an ...

My pervasive Roman Catholic sense of nagging guilt has been drowned out this week by a song that peaked at No. 3 in October 1970. “Green-eyed lady, lovely lad-eh.” Remember that one? “Green-Eyed Lady” ...

With a simple glaze of apple cider, brown sugar, honey, and Dijon mustard, precooked spiral-cut ham is transformed into an impressive holiday centerpiece. Robby Melvin is the test kitchen director at ...