Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the ...

Make sure your cutting board is large enough for the ham to fit on with room to maneuver. Bonus points if it has a groove to ...

The curing, cooking, and smoking processes are more important to the quality of a ham than whether it has a bone. “Semi-boneless” hams have the wide hip bone (or aitch bone) removed ...

These breaded wings are available bone-in or boneless and can ... with sourdough and city ham with a sunnyside egg. Spanish for firewood, Leña draws inspiration from two renowned culinary regions in ...

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.

bone-in hams and 10 to 15 minutes for boneless. Allow 15 to 18 minutes per pound when reheating a whole ham. Glazes often contain a lot of sugar, which can burn, so most recipes say to add them ...

Martin & Sons from Lancaster County stopped by the FOX43 kitchen to share some tips and prepare some bone-in and boneless ham dishes ... sharing the benefits of cooking both options.

A bone-in ham will need about 10 minutes per pound at 325 degrees. Fully cooked hams are available boneless, partially boned or bone-in. Use whichever you prefer in the following recipe.