Episode
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We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.
Every Southern cook has a different way to prepare a country ham. Some bake it like a standard ham, others simmer it in a huge pot, some soak their hams overnight, while others brine them for as long as three days. We set out to develop an easy-to-cook holiday ham that stays moist, and a glaze that flavors but doesn’t overpower the meat. And our recipe for no-nonsense drop biscuits is a perfect—and simple—way to complete the holiday meal.
Recipes
Tasting Lab
Equipment Center
Science Desk |
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