Photo: Ray Kachatorian
If turkey seems more Thanksgiving to you, and a beef tenderloin is just not your thing, a baked ham may be just what the holiday ordered. Ham sounds simple to prepare, but a few tips can make the difference between a tender juicy meat and a dry-as-dust one. Plus, there are plenty of glazes that can take your ham from plain to outrageously delicious.
Step One: Want to know your Boston butt from your picnic ham? Your country ham from your city ham? Read "How to Buy a Ham"
by KitchenDaily contributor Kemp Minifie
, to make sure you're getting the right meat for you. (She also supplies mail-order sources for traditional smoked hams.)
Step Two: Have a look at editor Sarah De Heer's "How to Cook a Ham,"
which tells you how to buy, store, and prepare the meat, as well as offering you delicious recipes for glazes.
One of our favorites is Curtis Stone's recipe for honey-glazed ham
, which he demonstrates in this video.
Recipe: Baked Country Ham