Ham

The process for this spiral ham is all about imparting flavor. Once finished, the meat will be super-tender and you’ll have a great cooking liquid that can be sopped up with rice, tortillas, potatoes, bread…or egg noodles.

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions before glazing.

Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.