Easter Ham

Ham is the star at Easter dinner. Here are some tips that will help you make the most of your holiday ham.

Tangy Honey Glazed Ham

Photo by TTV78

Ham is the star at Easter dinner, but cooking techniques vary widely depending on what you buy. Fresh hams take longer to cook than canned ones. Cold-smoked hams are typically simmered, not baked. And store-bought hams often come already fully cooked. These tips will help you make the most of your holiday ham.


  • Technically, ham refers to meat cut from back legs or shoulders of a pig. It can be salt-cured, smoked, or aged.
  • Hams are sold with or without the bone. To determine the amount to buy, estimate needing 3/4 pound of bone-in ham per person, or 1/4 pound of boneless ham.
  • With all the variety–fresh, partially cooked, fully cooked–it’s best to follow package instructions for baking times.
  • Fully cooked hams can be served as is, but they’ll taste better if glazed and roasted to an internal temperature of 140 degrees F.
  • Pricier cold-smoked hams are heavily salted. Serve them cold and thinly sliced to minimize saltiness.
  • Before carving, let baked ham rest 15 minutes to redistribute juices and keep meat firm.

Top Ham Recipes

Already have your store-bought ham picked out? These five highly rated recipes won’t disappoint: from honey-glazed ham that tastes as good as those sold at specialty shops, to ham with raisin chutney glaze, to a recipe for lazy cooks–all you need is a slow cooker and two ingredients!

Honey Glazed Ham

Photo by annie

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