A great ham takes time, says Chapel Hill, N.C., chef Andrea Reusing, in Cooking in the Moment (Clarkson Potter). One of my favorite ways to prepare a fresh ham is to cure it in a brine before roasting ...

I tested the iconic holiday ham 3 ways—here's my honest review.

Learn the difference between fresh ham and cured ham with this guide from The Pioneer Woman for Easter gatherings.

Serves 8-10. Recipe is by Teresa B. Day. 8 pound ham shank, bone in ¼ cup kosher salt 2 teaspoons black pepper ½ cup brown sugar 2 teaspoons garlic powder 2 teaspoons ginger ¼ cup butter (½ stick) ⅓ ...

Glazed Ham to Saba-and-Dijon-Glazed Easter Ham. Glaze with brown sugar, honey and bourbon, or even pomegranate and jalapeño ...

Place the ham on a wire rack in a roasting pan filled with an inch of water. Cover the ham and rack with aluminum foil to ...

When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before ...

This Boneless Roasted Fresh Ham Recipe with Garlic Rub is cooked to crisp and golden perfection and makes for a beautiful presentation. Are you looking for a classic Sunday roast recipe? Or a ...

Getting your Trinity Audio player ready... When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and ...

Associated PressWhen I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar ...

1. Whisk together the salt, pepper, brown sugar, garlic powder and ginger in a small bowl. 2. Score any fat on the ham with cross strokes. Coat the ham on all sides with seasoning mixture and rub it ...

Norman Van Aken, the Miami chef and restaurateur, will spend Easter weekend in Key West this year with family, he said, in the town where his career began. On the menu: “Ham for a horde.” “It’s an old ...