I taught cooking classes at Whole Foods Market for four years, and during the holidays, I helped the meat department by taking orders for catered meals, roasts, and ham at a holiday ordering table.

Brushing a glaze on ham before and during cooking builds a flavorful, lightly caramelized crust. The mixture you use — often a blend of sugar, spices, and something liquid like cider, stock, wine, ...

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The honey glaze on this holiday ham is sweet, sticky, and the perfect complement to the salty ham. Studding the baked ham ...

A glaze takes a baked ham from basic to amazing! The flavors of bourbon and cherry juice are different than other ham glaze ...

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 ...

A great ham glaze should caramelize—not burn. The trick is all about when you put it on—a quick blast of high heat at the right moment makes all the difference. Here's how to get a glossy, deeply ...