Braise fresh ham shank at 325F (163C), then quickly roast it at 450F (232C) to crisp the pork crackling. (It won’t get super ...

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 crop up. What's the difference between the butt and shank portion? How ...

Presliced hams tend to dry out in the oven because all the cuts let juices escape. Whole, unsliced hams retain moisture better. Slices may vary in thickness, but they’re reliably juicy. Look for ...

Ham for Easter is a tradition, but that doesn't mean it has to be ho-hum. Here's a baked ham dish with a certain distinction, that is, different without being disconcerting - and in no way difficult ...

Easter is prime time for ham and every year questions crop up about it. What's the difference between the butt and shank portion? How much should I buy? do you glaze the ham? Relax. We are here to ...