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!

Before you get started, here’s what you’ll need to roast a ham.

• Roasting pan: A 9x3x13-inch pan is a good size to look for. You’ll want a pan that’s large enough to fit the ham comfortably without touching the sides. A depth of 3 to 4 inches will help avoid spilling or splashing of hot cooking juices.
• Meat thermometer: An ovenproof or instant-read thermometer will help ensure your ham is hot all the way through. Since most hams come precooked, this might seem odd, but it’s hard to tell internal temperature—you’re aiming for 140°F when reheating precooked ham—without a thermometer. If your ham was not precooked, it’s even more important to have a thermometer, because it will help you determine doneness (145°F). Since temperature is the most foolproof way to cook meat to perfection, we highly recommend investing in a thermometer. Options range from a basic ovenproof meat thermometers, which are widely available for under $10, to the premium instant-read thermometers, typically found in kitchen supplies stores or available for purchase online.

What if I don’t have a roasting pan?

Don’t fret, there’s more than one pan that can roast your ham. Try using one of the following:

• a large casserole dish with deep sides
• a broiler pan with a grated top that fit inside a bottom pan meant to catch juices
• a sheet pan; just remember to handle carefully as hot juices can splash or spill more easily in this low-sided pan.

And if all else fails, why not ask your friend, neighbor or relative—the one with the fully-equipped kitchen—to lend you their roaster? Chances are, the ham you’re preparing is for a feast meal, and one of your guests might jump at the chance to help out.