Ham

Add the prosciutto at the last minute to preserve the pretty pink color.

Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won't have to ask you twice whether you'd like these! If you have a favorite pesto recipe, by all means, use it in the filling.

When working with big flavors, you don't need big quantities. "There's something to be said for restraint," says chef Chris Kuziemko of Chicago's Publican Quality Meats, a butcher shop that uses house-cured meat to make incredible sandwiches. Take his lead and swap the grocery store cold cuts for a special cured meat like soppressata or prosciutto, and indulge in a quality cheese. You'll build something beautiful without having to supersize. Just be sure to balance all the bold notes: In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the coppa, and honey to temper the spicy-bitter broccoli rabe pesto. Because when no single ingredient dominates, each one can shine.

Even your dude will love this skinny pie. (He can bring the beer.)

When you’re feeding a crowd, this is your go-to recipe...a pre-cooked spiral ham with a make-ahead sweet and savory glaze. Delish!

Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.

Unlike your traditional holiday ham, fresh ham is uncured and unsmoked. We pack it in an herb cure for several days for incredible flavor and juiciness. When roasted, the skin transforms into addictive, crispy-sweet cracklings that may cause fighting among guests.

Plump Medjool dates stuffed with creamy herbed goat cheese and wrapped in fresh basil and crispy prosciutto make for seriously addictive eating. Plus, these salty-sweet bundles are quite possibly the easiest hors d’oeuvre you’ll ever make. Stuff and wrap the dates a couple of hours ahead, then arrange on a baking sheet, cover with plastic, and refrigerate until party time. When your guests arrive, pop the dates under the broiler and serve immediately.

The Italian influences of Asiago, prosciutto, and basil dress up this childhood favorite. Take it further by adding thinly sliced red onion or avocado. If you want to omit the prosciutto, add a little salt to the sandwich to really bring out the flavors of the other ingredients.

Mexican chef Roberto Santibañez invented this dish. Fresh corn adds a bright note to the buttery pudding, which pairs well with ribs, chicken, or salmon. Not a meat eater? Omit the ham without missing out on the bold variety of flavors. The pudding calls for instant corn masa mix, sometimes called masa harina, which can be found in the international aisle of the grocery store. This recipe easily doubles or triples for larger gatherings.

Methods of mashed potato preparation are constantly reimagined, and this incarnation of the beloved dish stands with the best of them. The recipe, a perfect side for pork chops, draws on traditional Italian ingredients: aged Parmesan for pungency, thinly sliced and chopped prosciutto for texture, and fresh rosemary as the finishing touch.

This sweet and savory ham, created by chef and Edna Lewis confidant Scott Peacock, gives us a whole new reason to look forward to Easter. Smothered in mustard and drizzled with honey, this is an old-fashioned Southern dish that’s simple and impressive.

This elegant, delicious appetizer has long been a favorite among Epicurious members. It’s important to let the blanched asparagus cool completely before assembling these spears. They can be prepared up to a day in advance.

A tartine is an open-faced sandwich usually composed of a slice of crusty artisan bread topped with a spread, vegetables, and sometimes meat or fish. They are usually served along with a soup or a salad to make a complete meal—definitely one of my favorites. In this recipe, figs, Serrano ham, goat cheese, and greens are piled on top of a savory hazelnut crust.

This flavorful ham is glazed with orange juice, bourbon, brown sugar, and apple jelly that's spiced with cloves, allspice, and ginger.

The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and eat straight away. Alternatively, you can make the filling, let cool, and assemble the pie, then freeze the whole thing uncooked ready to defrost and bake in the oven at a later date.

Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs.

The thick fogs that engulfed London until the mid to late 1950s for which this soup is named would not be unknown to the Crawley family. Matthew, a London native, would especially enjoy this hearty ham and pea soup, as it would remind him of his childhood home.

The pan-fried pizza move comes in handy during the summer when you don't want to turn the oven to 500°F.

Because overcooking can cause this comforting pudding to separate, take it out of the oven when it's still slightly wiggly in the center. Then give it a quick flash under the broiler to brown it.