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YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Food.comThis dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything in your blender and puree until smooth. It takes less than 5 minutes. How easy is that? More importantly, it is absolutely delicious; and dare I say it, downright impressive. This pie has been a staple treat in my family for about 30 years. Mom found this recipe in an old Southern cookbook at a second hand book store on a trip to New Orleans back in the 80’s and we have been chowing down with joy ever since! The cookbook is long gone, but the memories still remain. Over the years mom and I have experimented and adapted this recipe using natural sweeteners, dairy-free milks and gluten-free flours. For those of you not on a restricted diet, feel free to use regular cow’s milk, wheat flour and sugar. However, I can honestly say that it tastes better this way, and we all know it is more healthy.Food.comAre you ready for this? FINALLY! Dolly has revealed her recipe for the YUMMY Dixie Stampede Soup in her cookbook called DOLLY'S DIXIE FIXIN'S. I spent almost $30 just to get the REAL recipe for this soup. There is a less than desirable copycat recipe out on the web. It's just not the same. ENJOY! and leave comments please. :) **Remember, they adapted this recipe for a few servings, not a few thousand servings**UPDATE: I would recommend that you make a white/blonde roux with the butter and flour before add the rest of the ingredients. This will help with the thickening and keep lumps out. It could take a good 15 minutes simmering after adding the half and half to see desired consistency.Epicurious_**Editor's note:** Pair this with Maricel Presilla's [Puerto Rican Style _Ají Dulce_ Sauce (_Ajilimójili_)](/recipes/food/views/51203210)_ . Boiled yuca is a small miracle. I can hardly think of another vegetable so transformed just by simple boiling. The impenetrable tuber, which starts out fibrous and as hard as the tusk of an elephant, becomes a creamy and supple vegetable. Boiled yuca is also the stuff with which many other preparations start, and you will come back to it time and again. There is no single rule that will help you figure out how much time it will take to cook fresh yuca until fork-tender. A general estimate is 30 minutes, but it might take less time or much longer, depending on the type of yuca. Start testing the vegetable with a fork 15 minutes after the water comes to a boil and continue to test until you reach the desired texture. Usually I prefer to remove the central spindle after rather than before cooking. It takes some force to whack through it when you're cutting the raw yuca into chunks, but it is much easier to detach the spindle from cooked yuca. Serve the yuca with a sauce of your choice or with just a sprinkling of olive oil and some salt.Food52Healthy, quick and easy Chicken Noodle Stir Fry recipe packed with lots of veggies! I love this meal that takes less than 30 minutes from prep to serving.Food52Most people think that pita bread/Arabic bread, khebez as we call in in Arabic, is hard to emulate at home, but this recipe will completely change that thought. Fortunately, it is surprisingly easier than you might imagine and no special bread baking skills are involved. The recipe is straight forward and takes less than 1 hour from start to finish. The dough takes 30 minutes to rise and 5-8 minutes to bake. Making bread by hand is really therapeutic and gives you a sense of achievement.Taste of HomeThis is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! —Susan Westerfield, Albuquerque, New MexicoFood52If you have ever eaten at a Korean restaurant you have probably seen some one ordering that bowl of bubbling, molten red, lava known as Soondubu Jige. Soondubu is Korean for Extra soft/silken tofu, imagine the softest tofu you have ever had, and then double that in terms of tenderness, and that is soondubu. Jige is Korean for Stew. Soondubu Jige is an amazingly simple soup that takes less than 30 minutes to prepare (when practiced) and minimal skill to make. Honestly, whenever I make this for myself, there is no recipe, it's all by feel, smell, and taste, maybe once you have made it a few times you can try this method yourself. This version of Soondubu Jige is particularly good for the Western palate because it includes SPAM and American cheese. If you think SPAM and American cheese sounds blasphemous and disgusting, know that in South Korea, it is very popular to enjoy this stew in this way. If you detest SPAM and/or American cheese feel free to substitute them with a 1/4 cup of frozen seafood mixture which can easily be found at most Korean/Asian Supermarkets. NB: Soondubu Jige is always served in a "dolsot" or earthenware bowl, that is placed directly on a stove and cooked in. They are very inexpensive, but if your do not have access to one, you can make this in your smallest pot, and serve right away in a preheated bowl. Optionally, you can also ladle the stew in a broiler-safe bowl and broil it for a minute to get the same effect (Personally, I think this is not worth the effort, but some may want to get that "molten lava" experience).EatingWellFresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
