Chef Carla Hall glazes a spiral-cut ham with apple cider, brown sugar, mustard, bourbon, and sweet spices. "The natural ...

When I was growing up, my father was obsessed with Krakus ham. My mom would make it every Easter and New Year’s Day, spiked with whole cloves and topped with a handful of brown sugar. After some time ...

After talking with three chefs, a clear consensus emerged: Glaze should be applied at the very end of cooking—never earlier.