Ham

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

The garish Christmas classic gets a modern makeover.

A big hunk of protein is definitely the way to go.

These ham-and-cheese bites are the perfect cocktail party appetizer.

Any way you slice it, these six ham recipes are showstoppers.

We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.

They saaaaaave me.

12 minutes under pressure—okay, plus 20 minutes to pressurize—instead of hours simmering on the stove.

One pan. Less than 10 ingredients. You got this.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.

Because what's better than a slice of warm ham? A whole mountain of it.

What's the difference between prosciutto di parma and country ham?

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

This classic holiday dish is a must-have on Easter—any way you slice it.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.

The editor of a food magazine can't get on board with Thanksgiving turkey.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Charcuterie plates are great, but cured meats can be used in pasta, sandwiches, and more.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.