Gooey Gruyère and salty ham combine with a bright, briny cornichon and Dijon mayo in these easy 15-minute French-inspired ham ...

A stunning cooked ham with herby lentils and lightly creamy sauce, ideal for creating leftovers, too Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes ...

Have stacks of Tupperware filled with leftover Easter ham? Skip the sammie and stuff your favorite holiday meat into an adorable little ravioli instead! These luscious ravioli aren’t just stuffed with ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large skillet, heat 2 tablespoons of ...

We do love our ham in these parts. Whether it is a fine slow-smoked Virginia ham that cost you a house payment or a cheap water-added version you bought at the super stores, the back side of a pig ...

Ham hocks are cheaper, tastier and way more versatile than gammon or other ham joints Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but ...

Getting your Trinity Audio player ready... Recipe by Helen Dollaghan, from the Dec. 16, 1984 edition of The Denver Post. Remember to buy a fresh ham, not a pre-cooked or smoked one (you may have to ...