After talking with three chefs, a clear consensus emerged: Glaze should be applied at the very end of cooking—never earlier. Applying a sugary glaze too soon means it's exposed to the oven's heat for ...

There's nothing worse than a dry, rubbery ham on Easter Sunday. The good news? Heating a ham properly is actually simple, it just requires knowing a few key things about your specific ham before you ...

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

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This undated photo provided by America's Test Kitchen shows Glazed Spiral Sliced Ham in Brookline, Mass. This recipe appears in “Cook’s Illustrated All-Time Best Holiday Entertaining.” (Joe ...

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 ...

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 ...

Even though many hams sold in stores are fully cooked, it's tradition — and very tasty — to glaze and cook the ham before serving it. Cooking ham in a convection oven means adjusting both temperature ...

There’s nothing like sitting down to a holiday table laden with a gleaming honey-baked ham to enjoy with family and friends. While most spiral-cut hams from the grocery store come precooked, it’s ...