Almost as famed as the Thanksgiving turkey, the holiday ham is just as impressive, but far easier and quicker to cook than its winged counterpart. Easter Sunday is a little more than a week away, and if you’ll be celebrating, you probably have begun to contemplate how you’ll prepare the star of your meal, the ham. Will you save time by opting for a precooked package or purchase a raw ham and slowly bake it yourself? How about seasonings and glazes — which is best and when should you add each? What’s the proper way to slice a ham around its center bone? We have those answers and more, plus five no-fail ham recipes that guarantee classic, flavorful results every time.
What to Buy: Ready to eat as soon as they’ve been warmed, precooked hams are not a bad bet if you are pressed for time, are feeding a large crowd or simply wish to take it easy in the kitchen this year. Precooked hams can be covered with sticky, delicious glazes the same way raw hams can. Buying a fresh ham, however, allows you to trim any unnecessary fat before cooking and to control the amount of sodium in your meat.
Rubs vs. glazes, plus recipes