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.
Recipes
- Cheddar and Scallion Drop Biscuits
- Black Pepper and Bacon Drop Biscuits
- Rosemary and Parmesan Drop Biscuits
- Best Drop Biscuits
- Glazed Spiral-Sliced Ham
Tasting Lab
- Orange Marmalade
Equipment Center
- Cutting Boards
Science Desk
- Bacteria on Board
