Did you know that in the American South, a pre-cooked ham is often called “city ham”? It’s a direct contrast to the salt-cured “country ham” that requires days of soaking. And in parts of Europe, a baked ham is often paired with a sweet-savory crust of honey and cloves—a tradition dating back to the 17th century, when sugar was a rare, exotic luxury.
Here’s a fun little trick: If your glaze is too runny, toss in a smidgen of cornstarch mixed with cold water. Or, channel a French bistro vibe by adding a splash of white wine to the pan juices for a quick, elegant sauce. No one needs to know the ham started as a factory-made shortcut—your dinner party just thinks you’re a time wizard.
And a truly modern hack: use a slow cooker. For a hands-off weeknight, place the ham in the crockpot with a can of pineapple juice and a layer of brown sugar. Cook on low for 4-5 hours. The result is so tender it virtually falls apart, and you just won Tuesday night dinner.
