Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie ...

Few dishes bring holiday tidings like a boneless glazed ham. It makes its rounds for Christmas and Easter in part, quite frankly, because it's easy to feed a lot of people with it. Imagine pan ...

At the store, however, you'll have to face a common dilemma -- bone-in or boneless ham? Traditional bone-in hams are made from a leg of pork that's been cured and spiral-sliced, with the meat ...

The curing, cooking, and smoking processes are more important to the quality of a ham than whether it has a bone. “Semi-boneless” hams have the wide hip bone (or aitch bone) removed ...

One thing that often trips shoppers up is how much ham they need for their guests. To make sure you have enough but not too much, Sandquist suggests three servings per pound for a boneless ham and ...

Again, you may want to buy a slightly larger whole spiral ham to ensure every one of your guests can go home with plenty of leftovers for sandwiches the next day.

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With a bone-in ham, plan on ⅓ to ½ pound of meat per person (or 2 to 3 servings per pound), or more if you want leftovers. For a boneless ham, figure about ¼ pound per person, or more for ...