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tipstools tips 2008 11 how to score ham
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Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.
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A show-stopping, relatively hands-off main built for a dinner party or holiday meal.
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Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.
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We used to get as a Christmas present from James Beard a whole genuine Southern ham, and it sustained us throughout the winter months. But it’s not so easy for the person living alone to cope with that much ham. My solution is to buy about a 1-pound slice of ham and bake it. I can enjoy it in this old family recipe, which gets rid of the usual watery, over salted taste that most of our commercial hams have today and gives the meat a wonderful flavor. You can have a few good slices of it the first night for dinner, and the leftovers are there to be used in all kinds of ways.
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For accompaniments, toss watercress and thin slices of red onion with Dijon vinaigrette, and add chopped fresh basil to stewed tomatoes. Pecan pie can top it off.
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Silvia and I have made this often over the years, the first time in my (illegal) home kitchen for an Easter catering gig when we made the entire meal twice, timing it so that the second roast was perfectly blistered and crispy when we arrived back home with a car full of dirty pots and pans to have dinner with our own families. It goes well with wilted spring scallions, roast potatoes (basted in the drippings), lightly dressed spicy arugula, and beans in all forms. One favorite bean dish for this ham is from Amanda Hesser’s The Cook and the Gardener: flavorful white beans simmered with hearty herbs and crème fraîche until slightly thickened.
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A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
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These triangular cookies—traditionally stuffed with poppy seed filling, but often with jam or jelly—are a signature of Purim.
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Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.
Articles
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techniques
Today, we're fighting over ham bones. Any ideas for using up a ham windfall, let us know.
Hunter Lewis
Culture
Start with a world-class cured ham, add a sharp knife for easy slicing, and pretty soon your party will rival the most popular tapas bar in Spain.
Bon Appétit
test-kitchen
You might need an anatomy lesson to properly carve a whole bone-in ham. Here goes
Hunter Lewis
techniques
Burnt glaze makes the Easter bunny cry—avoid these 9 common mistakes for a centerpiece-worthy ham.
Danielle Walsh
techniques
Unlike the smoked holiday staple, this pork tastes like loin, but crisps up like belly
Bon Appétit
Culture
Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it.
Julia Kramer
Videos
(115)
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Follow these step-by-step instructions for perfect ham & cheese waffles from BA's food editor, Hunter Lewis.
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Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it, and a vehicle with which to devour it .Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
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Learn how to execute the perfect hummus swoosh!
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Expensive ham doesn't get more expensive than genuine Iberico ham. A leg of Iberico ham can cost as much as $1,500 a pop, is aged for three years and is the product of exclusively acorn-fed pigs. Carving Iberico ham is truly an art form and we challenged Molly Baz to learn how to do it, with the help of Jaume Guerra from Despaña (@despananyc).
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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There are twenty six letters in the alphabet and coincidentally there are exactly twenty six cooking tips, no more, no less, that exist in the kitchen. Join Molly, Brad, Gaby, Carla, Priya, Andy, Chris and Amiel in the Test Kitchen as they give you their cooking tips for every letter in the alphabet, from 'A' for artichoke to 'Z' for zest.