If you’re making cold ham sandwiches, you can even skip the cooking. Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing ...

There's nothing more festive than a succulent cooked ham. On Easter Sunday, a baked hog will be featured at the center of many American dinner tables, so why not mark the occasion with an extra ...

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 ...

Few foods hit as many flavor notes as a bite of ham; it’s sweet and salty, smoky, herby, spicy and savory. Not only is it an instant snack, it’s also an easy flavor boost. Drop it in quiche, throw it ...

Personal touches abound in cooking a country ham. Elaine Corn, food editor of the Louisville Courier-Journal, immerses country ham in Coca-Cola, cider vinegar and water for three days before cooking.

If you’re making cold ham sandwiches, you can even skip the cooking. A spiral-cut ham is something to behold. This precooked ...

I grew up with my grandmother roasting fresh, white, uncured hams. My best friend’s mother bought a spiral-cut ham every Easter, and to me, it was heavenly. I loved the crunchy, sweet and spicy crust ...