The garish Christmas classic gets a modern makeover.
during a photo shoot for our December holiday issue. There it was in all its 10 pounds of shiny glory, lacquered with a spicy, vinegary glaze that I could smell from a mile away and luxuriating in the middle of a propped-out table. I watched as half of it was sliced so thinly that the tender, juicy pieces kind of just flopped over the burnished orange and pineapple rounds, like a well-executed hair flip. For the first time in my life, I felt the call of the ham—and a deep urge to make it.
Days passed as I waited for my 6-pound, boneless, maple-cured prize from Heritage Foods to arrive . Then, it finally did. On a Wednesday. At 6 p.m. And because I couldn’t wait any longer, I immediately got to work.
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