This is exactly why your next classic holiday ham deserves the benefit of a beautiful and delectable pineapple sauce. Yes, pineapple sauce! As opposed to a pineapple glaze that gets spread onto ...

Ham, gruyère, dijon mustard, and béchamel sauce are sandwiched between two slices of bread, coated in even more béchamel and cheese, and broiled until the top is melty and blistered.

After a lot of testing and research, we found the best way to slow cook a spiral ham and how to avoid a dried-out piece of ...

Transfer the ham to a warm serving plate, and rest for 20 minutes. Meanwhile make the sauce. Finely chop the parsley (by hand or using a food processor, which makes light work of this).

If you’re turkey’d out from Thanksgiving, Chef Jyll has you covered with her take on a maple-cider glazed ham. Maple-Cider ...

To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. Sit the ham on a board, remove any cocktail sticks and carve into ...

Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve.