Baked Spiral Sliced Ham with Sugar &Spice Pecan Rub Recipe

Our ham glaze recipes will add even more flavor to your beautiful ham.

Our easter recipes will impress all your guests.

View our collection of ham recipes.

A precooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices.

Ham is usually served on the holidays, so be sure to read our tips to learn how to cook and bake the perfect ham for your guests. There are many ham glaze recipes that can be used to enhance the flavor of ham and there are many different methods of cooking ham that can be used. When you end up with excess ham after a meal there are many leftover ham recipes that you can make to use up the leftovers.

This versatile Powdered Sugar Frosting recipe can be made thick enough to use for detailed decorating and it can be easily thinned down to be used as a glaze. It works well for cake decorating, frosting cupcakes and brownies, and for decorating cookies.

Stages of Sugar | Testing with a Candy Thermometer | Testing with Cold Water Method When a recipe indicates that a sugar mixture needs to cook to a specific stage, the most accurate method to use is a candy thermometer to test the temperature as it is cooking.

Grilling | Grilling Method & TimeGrilling Ham Slices | Grilling Whole Ham | Tips Grilling is a dry heat cooking method that quickly cooks the surface and then slowly moves to the middle.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A precooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.