Braised-then-Baked Ham

Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin […]

Lentil balls

Ingredients: 3 tablespoons + 1 teaspoon of olive oil 1 shallot, finely chopped 3 cloves of garlic, finely chopped 1 tablespoon of flax seeds, mixed […]

Plum Glaze for Baked Ham

Ingredients 1 tablespoon unsalted butter ¼ cup chopped shallots 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme Salt 1 cup chicken stock or […]

Miso-and-Apple-Glazed Baked Ham

Ingredients 1 sirloin end ham, spiral-sliced or unsliced, 7 to 8 pounds, preferably without added nitrates or water ½ cup white miso 2 tablespoons apple […]

Ale-Braised Collards With Ham

This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple […]

Roasted Fresh Ham

This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at […]