Easter Ham Guide: How to Prepare, Glaze & Serve the Perfect Ham
Easter ham is a tradition in a lot of households, and on this episode of Meat & Greet, Myke Stittsworth walks through everything you need to know — from picking the right ham to glazing it and getting it on the table.
Myke explains the differences between bone-in and boneless, spiral-cut vs. whole, and why a good glaze doesn't need to be complicated. He also talks about what makes a butcher-shop ham different from what you'd grab at the grocery store.
Easter Ham 101
- Bone-in vs. boneless: flavor and convenience trade-offs
- Spiral-cut for easy serving, whole for better moisture
- Simple glaze recipes that actually work
- How long to heat (not overcook) a pre-cooked ham
- Leftover ideas: ham sandwiches, soup, and breakfast hash
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
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