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"The holiday ham\u2014bone-in, baked, and glazed for a burnished sheen\u2014is the real Christmas miracle. It offers an impressively high return for almost embarrassingly minimal effort. Its mere scale (one ham feeds up to 20 for dinner) gives it the appearance of a culinary triumph. Yet, since the ham is smoked and cured and therefore already fully cooked, the process is practically foolproof. Click the slideshow for the fundamentals of buying, scoring, glazing, baking, and devouring your own porky marvel for days on end.\r\n\r\n&lt;big&gt;Once you\u2019ve mastered the basics, experiment with the glaze:&lt;/big&gt;\r\n\r\n&lt;strong&gt;Hot &amp;amp; Tangy&lt;/strong&gt; = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard\r\n&lt;strong&gt;Holiday Spirit&lt;/strong&gt; = Orange Marmalade + Rum + Ground Cloves\r\n&lt;strong&gt;Sweet &amp;amp; Spiced&lt;/strong&gt; = Apricot Jam + Orange Juice + Crushed Fennel Seeds For a recipe that requires so little actual cooking, the quality of your pork is of utmost importance. We effusively recommend &lt;strong&gt;D\u2019Artagnan\u2019s fresh applewood-smoked bone-in heritage ham&lt;/strong&gt; ($112 for 12\u201314 lb.; &lt;a href=\"http://www.dartagnan.com/Applewood-Smoked-Bone-In-Heritage-Ham/FPBHA001-1,default,pd.html?dwvar_FPBHA001-1_freshFrozenWeight=Fresh%20%2f%2012-14%20lbs%20avg.&amp;amp;cgid=#q=heritage+ham&amp;amp;start=1\" target=\"_blank\"&gt;dartagnan.com&lt;/a&gt;). But wherever you shop, the key phrase is bone-in: Not only does it ensure the best flavor, it makes for an awesome presentation. &lt;em&gt;(Illustration: Claire McCracken)&lt;/em&gt; Making incisions in the fat of the ham allows the flavors of the glaze to work their way into the meat. (Also: It looks super cool.) Using a sharp knife, slice a crosshatch pattern in your ham, cutting about \u00BD\" deep\u2014go any deeper and the surface will split and splay as it cooks. &lt;strong&gt;Tip:&lt;/strong&gt; For better control during cross-hatching, use a paring knife. &lt;em&gt;(Illustration: Sarah C. Rutherford)&lt;/em&gt; The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles. &lt;strong&gt;Get the recipe:&lt;/strong&gt; &lt;a href=\"http://www.bonappetit.com/recipe/honey-and-rye-glazed-ham\"&gt;Honey-and-Rye Glazed Ham&lt;/a&gt; Unless your family and friends are competitive eaters, you\u2019ll definitely have leftovers. Pile the remaining slices onto sandwiches (obviously), stir cubes into mac and cheese, or toss with fried rice. Whatever you do, don\u2019t toss the bone: It\u2019s the secret to a winning soup. &lt;strong&gt;Get the recipe:&lt;/strong&gt; &lt;a href=\"http://www.bonappetit.com/recipe/split-pea-soup\"&gt;Split Pea Soup&lt;/a&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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