Glazed Spiral-Sliced Ham
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By Appears in Cook's Illustrated November/December 2007, America's Test Kitchen TV
Ham is appealingly simple but often comes out dry and jerkylike. Here's what you need to know to produce a top-notch glazed ham that is always moist and tender.
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WHY THIS RECIPE WORKS
It pays to know exactly how to make a glazed ham that's truly worthy of a special occasion. Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” an...
