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As with most meats, ham needs to have a proper nap before it can be enjoyed in its peak form. Ready to put these tips to the test and create your best holiday ham ever?

Start with this simple and effective Simple Baked Ham recipe, and then learn the easiest way to slice it and some tips for getting creative with all those leftovers. By Gillie Houston Updated November 13, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Wait, don't slice the ham just yet!

If you slice it and then put it back in the oven to keep it warm while your family is gathering at the table, the ham can dry out, says Chef Joshua Smith, owner of New England Charcuterie and director of culinary innovation for Alltown Fresh convenience market. How to fix it: "Make sure the table is set and guests are proceeding to sit, then quickly slice your ham to ensure that it's nice and hot and full of flavor," he says. Because most holiday hams aren't sold raw, you cook ham at a lower temperature than other meats, which often throws home chefs off.

How to fix it: Low and slow is the name of the game, chefs tell us. Weening recommends cooking your ham between and degrees Fahrenheit. How to fix it: Your ham should reach an internal temperature of degrees Fahrenheit with a three-minute rest time, according to food safety guidelines. Koetting recommends serving ham when it's hot, between and degrees Fahrenheit.

How to fix it: Stick the thermometer in the thickest part of the ham and check the temperature of your ham every 30 minutes, she says.

Glazing isn't a one-and-done job. Even though cooking a ham is largely a re-heating process, it's pretty hands-on because of the glazing process. How to fix it: The glazing process should start around the halfway mark of the cooking process, Matthiesen says. Once the glazing process has started, continuing layering glaze on your ham every 10 to 15 minutes.

You want there to be enough ham to go around the table and enough left over for sandwiches the following day. How to fix it: If your ham was sold to you fully cooked, count on cooking your ham for 10 minutes per pound. If it's partially cooked, go for 25 minutes per pound.

Low and slow is the way to go when you're cooking your ham. But, once the glaze is finishing, you'll want to turn up the heat. How to fix it: To help the glaze get some nice color, finish your ham in a hot, degrees-Fahrenheit oven, suggests Bolling.

The ham should only be at such high heat until its glaze starts to get bubbly and caramelize, she says. That's about five to seven minutes, and it won't dry out the interior of the meat roast, she assures. If you do go the grocery store route, don't opt for the cheapest option.

According to Midwest Living , the lower priced hams are often injected with water, which doesn't do a lot for the taste or texture. Check the label for "Ham, water added" or "Ham and water product," which indicates this is the case. Note that whether you buy your ham from the butcher or from a national vendor, you'll most likely be purchasing a cooked or partially cooked one, as raw hams are uncommon. While choosing a boneless ham seems more convenient for eating and carving , opt for bone-in for better-tasting results.

The bone helps give the meat more depth of flavor during cooking, and makes for a more dramatic presentation come serving time. There's also the added benefit of being able to use the leftover bone to flavor broths, soups, and braises in the future.

For the best of both worlds, Taste of Home recommends a semi-boneless ham. The shank bone is removed but the leg bone is still there. This means it's easier to carve, but still gets all that tasty flavor. Don't underestimate how much you and your family can devour when it comes to a delicious ham. And don't forget to leave enough for leftovers! Leftover ham is a delicious benefit of the ham-cooking process. Think overfilled sandwiches, hearty omelets, and meaty soups. While it may be intuitive to add tons of liquid — whether it be wine, stock, water, or some combination thereof — to cook your ham in order to keep the meat moist, don't go overboard.

The fat from the ham will melt during cooking, keeping the meat plenty moist. If there's too much liquid in your pan, your ham will boil instead of baking This doesn't mean the ham is bad. Most molds on country ham and even salami are typically harmless if you're generally healthy. Rinse the ham under hot water and scrub off the mold with a stiff brush, the U.

Melodie Anne Coffman specializes in overall wellness, with particular interests in women's health and personal defense. She holds a master's degree in food science and human nutrition and is a certified instructor through the NRA. Coffman is pursuing her personal trainer certification in Unpleasant Odor Trust your nose when it comes to food spoilage.

Color Changes It's normal for ham to be pink, even if it's fully cooked. Moldy Spots Generally mold is something you never want to see on a ham.