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Good to the last slice By The Canadian Living Test Kitchen

Serve up this irresistible ham for Easter dinner, glazed or with a tropical salsa.

Photography by Yvonne Duivenvoorden

Ham is a traditional part of many Easter dinners. No one can resist a slice of tender ham -- made even better with a gorgeous glaze and a spoonful of sauce or a fresh tropical fruit salsa. Using our recipes and guide, you’re guaranteed a perfectly succulent ham every time. See Ham It Up, for cooking instructions for whole, half, boneless and spiral-cut hams. And we haven’t forgotten a glorious pea soup that uses the very last of the ham -- the bone.

Ham it up
Today, there are many kinds of ham available -- from the traditional bone-in ham found whole, or halved and sold as the larger butt or rump end, to boneless and spiral-sliced hams.

The Canadian Living Test Kitchen recommends placing bone-in whole and half hams on a rack and covering tightly with foil; bake in 325°F (160°C) oven to an internal temperature of 140°F (60°C) for best results – glazed, golden brown and with a moist interior. Covering the ham when cooking prevents it from drying out.

More compact boneless hams are available both whole and halved, ranging from 3 to 5 lb (1.5 to 2.2 kg). Place on rack in roasting pan and cover tightly with foil; bake in 325°F (160°C) oven for 1 hour. Uncover and brush with glaze; bake for 15 minutes or until internal temperature is 140°F (60°C).

Spiral-sliced hams are more expensive than other hams because of the convenience of being presliced. Often manufacturers offer suggested roasting times. As a general rule, The Canadian Living Test Kitchen was the most satisfied with the following method: Place, flat side down, on rack in roasting pan and cover tightly with foil; bake in 325°F (160°C) oven until internal temperature is 130°F (55°C), about 1-1/2 hours.

Brush with glaze; bake, covered, for 15 minutes or until internal temperature is 140°F (60°C). Or follow the manufacturer’s instructions found on the label.