Figuring out how to bake your ham to perfection can feel overwhelming, so we've put together a comprehensive guide to help you ace the job.

What's the difference between a ham butt and ham shank? We get so many cuts of meat from a pig that it takes a lot of names to cover it all. Unfortunately, that also makes it confusing. A ham comes ...

Add Yahoo as a preferred source to see more of our stories on Google. When Easter rolls around, it’s prime time for ham. And for those who only buy or cook ham this time of year, plenty of question ...

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 ...

Cooking large portions of proteins is generally considered a bit challenging. It's why the newest cook in the family typically isn't tasked with making the Thanksgiving turkey. Admittedly, cooking a ...

Easter is prime time for ham and every year questions crop up about it. The COVID- 19 pandemic continues to keep Michiganders at home and many will be cooking their own ham for Easter dinner. Here are ...

A: A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks. The butt, ...

A whole ham can be daunting to carve at home. However, the strategy to follow when slicing your whole ham is simple. Just ...

Sign up for the Concord Monitor’s morning newsletter for essential news each day, and our contests and promotions list for special offers and giveaways. Heating and ...

This week we're excited to conclude our three-part Easter menu series with a recipe for baked ham from my great-grandmother, Florence Murphy, aka GooGoo. GooGoo died before I was born, but her ham ...

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, labeled “with ...