Ham

Carla Hall’s deeply savory take on potlikker is made by slowly simmering country ham with garlic and crushed red pepper flakes.

A bowlful of this Southern classic black-eyed peas dish on New Year’s Day is meant to bring you good luck all year round.

These savory hand pies are flaky, melty, and, thanks to a package of frozen puff pastry and sliced deli ham and cheese, really simple to assemble.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

These fillings would also work wrapped up in a tortilla or lavash.

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.