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 ...

After baking, transfer the ham to a cutting board, glazed side up. It should be allowed to rest at this point for 20 minutes or longer, covered loosely with foil, to let the meat firm up for easier ...

This is the only guide you need to prepare (and carve) bone-in or boneless ham at home. Ham is the perfect main dish for a ...

A big, succulent ham is a festive supper many families enjoy on special occasions and holidays. And while it’s easy to get out of practice, a proper carving ensures that everyone gets a meaty slice ...

If you’re making cold ham sandwiches, you can even skip the cooking. Food & Wine / Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel A spiral-cut ham is something to ...

A whole leg of ham is good for 120 people,” says Michael Lopez, as his brother Mark prepares to slice a leg of Jamón Iberico de Cebo during a media event in Milky Way Café. “But even if there are only ...

-Place shank end on carver’s left with the thicker portion of the ham on top. Place fork in top half of ham. Cut along top of bone and lift off the thick portion. -Place the thick portion on platter ...

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. America’s Test Kitchen wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, ...

STEP 1: You will need a sharp knife and roasting fork. Working from the rump (meaty) end, carefully peel back the skin, using small, gentle strokes. The skin should come off "like a nice little ...