As an added bonus, you can use the ham bone to flavor beans or in recipes like this Pressure Cooker Split Pea and Ham Soup or this Slow Cooker Ham Bone and Navy Bean Soup. They also have a better texture than boneless ham (boneless hams are pressed into an oval shape, just like ham you buy at the deli). Bone-In: Bone-In Hams are more flavorful and are easier to keep juicy.Of course, we like to dress them up for the holidays with a fabulous ham glaze! Some hams bring a glaze package but I love making my own. Fully Cooked: Since they are safe to eat out of the package, fully cooked hams only require a bit of warming up.Since that answer doesn’t seem like a lot of help due to the fact that supermarkets go into ham overload during the holidays – I will make it simple for you, You want to get a Fully Cooked, Bone-In, Spiral Ham. To make this recipe or any other holiday ham, you want to get a City Ham. Fresh Ham: These are sold raw for you to cook at home or to cured.Country Ham is very popular in the south, usually served with biscuits and gravy. Their flavor is concentrated and a bit salty. Country Ham: These hams are dry-cured with salt and spices, then aged for months to years.They are also often smoked and fully cooked. They are “wet cured” or injected with a wet brine. City Ham: The most popular variety of hams sold in American supermarkets.

Brown sugar, Dijon mustard, pineapple preserves, pineapple juice (or water) and a little bit of garlic powder. This Slow Cooker Ham cooks smothered in a tasty and easy to make ham glaze! The Brown Sugar Ham Glaze with pineapples is sweet and tangy and gives this ham delicious flavor and a nice caramelized color and shine.īecause ham already has a lot of smokey and savory flavors, I keep this ham glaze recipe very simple by using only a few ingredients.

Taste of home spiral ham in crockpot