A whole ham is an Easter classic for good reason. These recipes show you how to handle it right.
A must-try Balkan sausage.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
A tender and moist city ham, glazed with maple syrup and mustard.
This ham is cooked low and slow and then coated in a sticky-sweet Cherry Coke glaze.
This ham leans more savory than sweet, thanks to a rub of mustard, brown sugar, and balsamic.
A not-too-sweet glaze and a side of basil-flecked English peas combine for a roast-ham dish that's good all year round.
This ham packs a ton of flavor into each bite.
A tangy, spiced sour cherry–glazed ham pairs with lemony parsley potatoes—the perfect update on a Southern classic.