Serves: 12 (generously) / Preparation time: 20 minutes / Total time: 3 hours, 30 minutes (not all active time) If you want to serve this ham with ham sauce, save the pan juices.

With a bone-in ham, plan on one-third to one-half pound of meat per person (or two to three servings per pound), or more if you want leftovers. For a boneless ham, figure about quarter-pound per ...

Heat ham, the U.S. Department of Agriculture says, until the center of the ham reaches 140 degrees, allowing 18 to 24 minutes per pound for half, bone-in hams and 10 to 15 minutes for boneless.

Smoked Ham Coca-Cola Brine Recipe Ingredients: Bone-In Ham – I tend not to use a spiral ham when smoking. The meat is tender, and I always worry about it falling apart, trying to take it off the ...

To make ham broth or stock, submerge the bone in water and simmer along with aromatics like onions, carrots, celery, peppercorns, and herbs. (Here’s a step-by-step recipe.) ...

If one 10-lb. cured smoked bone-in ham or 6-lb. cured smoked boneless ham has a fat cap, score lightly in a crosshatch pattern, spacing cuts about ¾" apart. Step 2 ...

I wanted a good ham for Easter, but the locally-smoked, bone-in variety I was looking for didn’t come in a small size. Even a half ham weighed in at nearly 8 pounds, which is, well, a lot of ham ...

Some hams are labeled “ham, water added” or “ham with natural juices,” which means just what it says. The more water or juices that are added to a ham, the less it will taste like, well, ham.

Note: To serve a crowd of 20 to 25 guests, use a 14- to 16 pound ready-to-eat, whole bone-in ham. Double the remaining ingredients in recipe, and ingredient proportions in recipe method.