If you’re comfortable with carving, choosing bone-in ham is worth the effort. (This baked ham recipe wows every time.) The ...

The majority of hams sold in grocery stores are cured, smoked and usually fully cooked, but there are some variations—namely semi-boneless or boneless. How you carve a ham depends on which type you ...

When spring arrives, there's nothing better to serve-up than a classic ham salad. If you haven't had this dish before, ham salad's history is one for the books. It started off as funeral fare and ...

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the centerpiece of so many tables for Easter and other celebrations. Most people ...

When you think of ham, what comes to mind? Is it the sweet-glazed Easter kind, or the thin-sliced deli stuff found in sandwiches? According to Chris Mattera, who holds the title of innovation director ...

Those little scraps of meat are your ticket to big pork flavor. Aaron Bickham, director of culinary and executive chef of The Bartolotta Restaurants in Milwaukee, loves using ham bones to make rich, ...

Nils Bernstein is a food, drink, and travel editor and writer based in Mexico City. He is the food editor for Wine Enthusiast and has written for such publications as Bon Appétit, Epicurious, Food & ...