What cut creates that holiday ham you know and love? It’s a combination of two things: the cut (from the hind leg) as well as the curing (or the method of preservation). When a ham is preserved through salt-forward curing, you can expect it to be moist, tender and flavorful. It also brings out the ham’s sweet, salty and sometimes smoky-tasting notes. Given the size, it’s ideal for a crowd and is delicious warm or at room temperature. Plus, most hams are pre-cooked and pre-sliced, which all hosts can celebrate.

To make sure your celebrations have a delicious centerpiece, we'll give you the details on everything from how to pick a ham to how to bake or broil ham. We'll also talk to you about making a glaze for ham and even show you how to carve the ham. Wondering about leftovers? We've got you covered with details on how to reheat your ham (without drying it out). So let's get to it!

3.  Cover loosely with foil and roast ham, as directed, until thermometer reads 135°F.

4.  About 20 minutes before ham is done, remove from oven. Cut uniform diamond-shaped pattern into fat side of ham.

5.  Stir together brown sugar, vinegar and mustard.

6.  Pat or brush mixture on ham.

7.  Bake uncovered 20 minutes longer.

8.  Let stand 10 minutes or until thermometer reads 140°F.

So there you have it, everything you need to know to pull off your best-ever holiday ham!