Appears in Cook's Country April/May 2010
Anyone can make a mediocre spiral-sliced ham-just reheat and paint on the prepackaged glaze-but spiral-sliced ham done right takes a little more work.
WHY THIS RECIPE WORKS
The first step to a stellar Maple-Glazed Ham recipe was selecting the right cut. Tasters preferred shank-end hams because they contained less gristle and fat and were easier to carve than butt-end hams. To minimize baking time—and reduce th...