N o matter the holiday, a baked ham is a classic dinner centerpiece. If you're making it for the first time this Easter, then ...

Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 ...

For these tidbits, I use good Jarlsberg, Gruyère, Beaufort, or Comté cheese and the best boiled ham that I can find at my market. The sandwiches can be prepared ahead and baked as needed for a large ...

Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly, in the oven, wrapped in foil, so that it steams sweetly in the low heat. I then remove the ...