Ham can lean toward drying out, but you won't have that problem when you smoke it with care. Here's how to make sure you ...

As you prepare for the holidays, there's no doubt that some delicious cooking is on your menu! It's sometimes tough to choose cooking a turkey or a holiday ham, but if you're going for the latter, you ...

Use maple syrup in place of brown sugar for a deeper, more complex sweetness, or add a pinch of ground cloves or allspice to the glaze for subtle spice. Swap in whole-grain mustard if you like a bit ...

Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat. Use leftover ham in sandwiches, dishes like casseroles, quiches, soups and salads. There is no doubt Easter is ...

but there are still more recipes to share. I came across a glaze for ham that sounds good, an interesting mocktail drink, a few more side dishes and desserts. I’ve even included a basic ham ...

it’s likely a city ham: wet-cured (or brined) and pre-cooked. It’s often smoked, spiral-cut, and reheated with a sticky glaze. City ham also shows up at the deli counter. Country ham ...

Most people love ham, and it’s hard to mess up. Since most hams are pre-cooked, you don’t have to worry about precise cooking times or dried-out meat. In fact, the most complicated part about ...

A bone-in ham will need about 10 minutes per pound at 325 degrees. Fully cooked hams are available ... adobo, garlic and smoked paprika. Bring to a boil over medium low heat, stirring frequently.