Lamb—both the dish and the lovable ungulate—is perennially associated with springtime. A classic Easter entrée, it stands up to strong flavors. There’s mint jelly of course. There are also wood smoke ...

Brushing a glaze on ham before and during cooking builds a flavorful, lightly caramelized crust. The mixture you use — often a blend of sugar, spices, and something liquid like cider, stock, wine, ...

Easter wouldn't feel right without a big, glossy glazed ham on the table. This beauty is a slight departure from my classic Easter ham with a Dr Pepper glaze, and it might just give the original a run ...

Sarah Grueneberg's inventive take on holiday ham swaps the usual brown sugar for a mix of Dijon mustard and saba, a sweet (and somewhat sour) syrup made from cooked-down grape must. It delivers a ...

Ham is an Easter staple, and there seem to be so many different ways you can prepare it. But for Ree Drummond (a.k.a. The Pioneer Woman), keeping preparation simple, easy, and pantry-friendly is the ...