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
