Whatever is old is often made new again, so if you subscribe to the mentality that a holiday ham is mundane and outdated, be ahead of the curve and revisit the tradition — we promise you won’t regret it.
For one, pork in any form is just plain delicious and a fresh ham, which includes both white and dark meat, has some seriously robust meaty flavor. This section of the pig — the leg — has a lot of connective tissue that requires long cooking — about 20 minutes per pound to be exact — but as the fat and tissue melt with the heat you are left with tender and delicious meat.
Unlocking the true potential of a holiday ham lies in the glaze: a sweet, slightly acidic mixture that reduces and thickens to generously coat the pork and penetrate deep within its scores. (Are you excited for leftovers yet?) Also, if you use a bone-in ham you’ll not only have better-flavored pork, you can also reuse the bone to reinforce soups and stock.
Ditch that “ham is boring” mindset immediately and go hog wild revisit a classic holiday dish this season.