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From: Louis Vuitton <rzim@mmcallaus.com>
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Subject:  ***SPAM***  Don't Wait - Huge LV Bag Discounts Available Now. Start at $100.

<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
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<!-- Yakitori is Japan=E2=80=99s answer to grilled chicken. Yakitori i=
s bite-size pieces of chicken threaded onto skewers and grilled over b=
inchotan, a special Japanese charcoal that gets extra hot. The skewers=
 come seasoned with salt (shio) or sauce (tare). --><!-- Is yakitori c=
hicken only --><!-- Yakitori is technically chicken but colloquially, =
people refer to all grilled Japanese skewers as yakitori. Even at spec=
ialized yakitori shops, they have skewers of things like quail eggs, b=
eef, pork, mochi, and vegetables. --><!-- vegetable yakitori --><!-- W=
hat is vegetable yakitori --><!-- Vegetable yakitori is kind of a misn=
omer, but essentially, it=E2=80=99s vegetables skewers grilled yakitor=
i style =E2=80=93 that is, bite-sized pieces of vegetables threaded on=
to short skewers and grilled until tender and slightly charred. Vegeta=
ble yakitori can be lightly sprinkled with just salt but here we=E2=80=
=99re going to make a Japanese tare for a glossy, sweet and savory fin=
ish. --><!-- What vegetables for yakitori --><!-- The best vegetables =
for grilling are ones that are slightly sturdy but don=E2=80=99t take =
too long to cook. In this case, we=E2=80=99re going to grill tomatoes,=
 eggplant, zucchini, red onion, bell peppers, king oyster mushrooms, s=
hishito, and asparagus. --><!-- How to cut vegetables for vegetable sk=
ewers --><!-- The best way to cut vegetables for vegetable yakitori is=
 in 3/4 inch by 2.5 inch sticks. Think carrot sticks, but slightly sho=
rter and stubbier. The baton-like shape makes it easy to thread the ve=
getables onto skewers and the large surface area helps the vegetables =
cook quickly and evenly. Here=E2=80=99s how you cut/prep everything: -=
-><!-- Japanese eggplant =E2=80=93 wash, dry, then trim the tips and t=
ails. Cut the eggplant into 2.5-3 inch lengths. Cut each section in ha=
lf, then cut the halves into thirds. Thread the eggplant onto skewers =
with 4 pieces per skewer. --><!-- zucchini =E2=80=93 wash, dry, and tr=
im the tips and tails. Cut the zucchini into 2.5-3 inch lengths. Cut e=
ach section in half, then cut the halves into thirds. Thread the zucch=
ini onto skewers with 4 pieces per skewer. --><!-- king oyster mushroo=
ms =E2=80=93 wash, dry, and trim the bottom of the mushroom. Cut the m=
ushroom into equal lengths, making sure to keep the mushroom cap intac=
t with some stem. Cut the mushroom lengths into quarter wedges. Thread=
 the mushrooms onto skewers with 4 pieces per skewer. --><!-- bell pep=
per =E2=80=93 wash dry, and deseed the peppers. Cut into 2 inch by 3/4=
 inch strips. Thread the peppers onto skewers with 8 pieces per skewer=
=2E --><!-- shishito peppers =E2=80=93 wash and dry the peppers. Threa=
d them onto skewers, about 4-6 whole peppers per skewer. You can also =
double skewer these with a bit of space in between the two skewers. Sh=
ishitos have a tendency to turn on the skewer as you cook them, so usi=
ng two skewers helps you flip them easily. --><!-- cherry tomatoes =E2=
=80=93 wash, dry, and thread 4 tomatoes onto each skewer. --><!-- red =
onion =E2=80=93 peel the onion then trim off the top and bottom. Cut t=
he in half along the equator. You should have two half spheres. Place =
the large cut sides down onto the cutting board, then cut into halves.=
 Cut the halves into thirds, keeping the onion slices together. Thread=
 the wedges onto skewers with 3 wedges per skewer. --><!-- asparagus =E2=
=80=93 trim off the woody ends then cut the asparagus into 2.5 inch le=
ngths. Skewer 6-8 pieces on per skewer. --><!-- cutting vegetables -->=
<!-- Vegetable yakitori sauce --><!-- Yakitori sauce is tare (which tr=
anslates to sauce in Japanese) and it contains the classic Japanese co=
mbination of sake, mirin, soy, and sugar. -->
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<!-- sake =E2=80=93 aka Japanese rice wine. It adds umami and a natura=
l sweetness. Just like wine in French cooking adds an extra layer of a=
roma and flavor, sake is common in Japanese cooking =E2=80=93 it=E2=80=
=99s in almost every sauce. They sell cooking sake at Asian grocery st=
ores, or if you=E2=80=99re feeling flush, you can use the nice sake yo=
u have for drinking. Buy a bottle and you won=E2=80=99t regret it, it=E2=
=80=99ll take your Japanese cooking to another level. --><!-- mirin =E2=
=80=93 Japanese sweet rice wine and the other ingredient that is key i=
n Japanese cooking. Compared to sake, it has a lower alcohol content a=
nd higher sugar content that occurs naturally from fermentation. It=E2=
=80=99s used as a seasoning and glazing agent. They sell mirin in the =
Asian aisle and at Asian grocery stores. --><!-- soy sauce =E2=80=93 I=
=E2=80=99m pretty sure you have a bottle of soy sauce in your pantry. =
It adds umami, a glorious brown sheen, and is delicious. A Japanese na=
turally brewed soy sauce would be best for this tare. --><!-- sugar =E2=
=80=93 this helps thicken the sauce as well as adding a glossy sweetne=
ss. We like to use brown sugar but any sugar or sweetener will do. -->=
<!-- green onions, ginger, garlic =E2=80=93 these aromatics are option=
al and aren=E2=80=99t typically found in traditional tare but I find t=
hat they add a pleasant flavor that accentuates the freshness of veget=
able yakitori. --><!-- At yakitori shops, they have a tare pot where t=
hey simply dip entire skewers. The tare recipes are closely held secre=
ts and there are even rumors of =E2=80=9Cforever tare=E2=80=9D where t=
he sauce is continuously replenished in the same pot. The result is an=
 intensely savory sauce that develops over time as the grilled skewers=
 infuse their flavors and fats directly into the sauce pot. --><!-- ta=
re --><!-- How to grill vegetable yakitori skewers --><!-- The good ne=
ws is that grilling vegetables is super easy. Heat the grill to medium=
-high. Brush the grill or the vegetable skewers with a neutral oil the=
n set them on the grill. Flip them every 2-3 minutes so they grill eve=
nly on both sides. They=E2=80=99re done when they=E2=80=99re tender an=
d have a bit of color on them, generally, it takes about 5-8 minutes, =
depending on the vegetable and size. When the vegetables are tender, m=
ove them off the grill and generously brush all sides with tare then p=
lace the skewers back on the grill to lightly caramelize the sauce. En=
joy hot, right off the grill, but be careful not to burn yourself on t=
he deliciousness! --><!-- grilled vegetable yakitori --><!-- What kind=
 of grill for yakitori --><!-- Traditionally you would use a grill wit=
h binchotan =E2=80=93 a special type of Japanese charcoal that gets ex=
tra hot and burns bright white. At home you can use a regular BBQ gril=
l, a grill pan, a cast iron-pan, or even the broiler in your oven. Our=
 favorite way to grill is to use the tiny electric yakitori grill we p=
acked home from Japan, but we also regularly use our gas BBQ grill as =
well. --><!-- What kind of skewers for yakitori --><!-- There=E2=80=99=
s a huge variety of skewers out there for yakitori, from double pronge=
d to thick flat sticks, to simple short rounds. Typically Japanese yak=
itori skewers are shorter than what you normally see at a BBQ. They=E2=
=80=99re about 6 inches in length. You can order them on amazon: here =
are some regular ones and here are the one that have a flat tab at the=
 end). Usually you can find short skewers at the grocery store too. Ma=
ke sure you soak them in water for at least 1 hour before grilling, ot=
herwise the sticks might burn and break off. --><!-- yakitori skewers =
-->
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style=3D"OVERFLOW: auto; CURSOR: auto; FONT-SIZE: 14px; FONT-FAMILY: a=
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    <TD vAlign=3Dtop>
      <TABLE class=3Drtable style=3D"WIDTH: 660px; MARGIN: 0px auto" c=
ellSpacing=3D0=20
      cellPadding=3D0 width=3D660 align=3Dcenter border=3D0>
        <TBODY>
        <TR>
          <TH class=3Dcontenttd=20
          style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium none;=
 WIDTH: 660px; BORDER-BOTTOM: medium none; FONT-WEIGHT: normal; PADDIN=
G-BOTTOM: 0px; TEXT-ALIGN: left; PADDING-TOP: 0px; PADDING-LEFT: 0px; =
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f">
            <TABLE style=3D"WIDTH: 100%" cellSpacing=3D0 cellPadding=3D=
0 align=3Dleft><!-- Extra seasoning for yakitori --><!-- Most yakitori=
-ya (yakitori shops/restaurants) pride themselves on their tare so the=
y don=E2=80=99t really give you anything extra to season your skewers =
with. The exception is shichimi togarashi or sansho pepper. Both are d=
elicious! --><!-- Shichimi togarashi is a seven spice mixture containi=
ng ground chili pepper, ground ginger, sansho, black sesame, white ses=
ame, dried orange peel, and nori. It=E2=80=99s pleasantly spicy with a=
 citrusy aftertaste. --><!-- Sansho is a Japanese peppercorn with a le=
mony citrus flavor that has a slight numbing effect, kind of like Sich=
uan peppercorns. It comes finely ground so you can sprinkle it on as y=
ou please. --><!-- How to throw a vegetable yakitori party --><!-- Mak=
e the sauce =E2=80=93 you can make the yakitori tare the morning or da=
y before your yakitori party. It=E2=80=99s best to go ahead and make a=
 double batch so you don=E2=80=99t run out. The sauce will keep in the=
 fridge, tightly covered, for up to a week. --><!-- Prep the yakitori =
=E2=80=93 Soak the skewers, wash all the vegetables, cut, and skewer e=
verything. You can do this ahead of time, just make sure to cover ever=
ything tightly and keep it in the fridge before grilling. --><!-- Set =
the table =E2=80=93 You=E2=80=99ll need a portable indoor grill or a p=
ortable indoor burner with a large pan or grill pan. Place the grill i=
n the center of the table so everyone can reach. Pour some neutral oil=
 into a glass or liquid measuring cup along with a brush so you can oi=
l the grill. Pour the yakitori sauce into a tall, thin container (one =
that you can easily dip the skewers into). Add plates, chopsticks, gla=
sses, and napkins. Set out the shichimi togarashi and sansho. Have an =
empty cup for discarded skewers. Add some personal decorative touches.=
 Set out the plates/trays of vegetable yakitori. -->
              <TBODY>
              <TR style=3D"HEIGHT: 2031px" height=3D2031><!-- Pour the=
 drinks =E2=80=93 anything you like: Japanese beer, sake, maybe some i=
ced oolong tea or sparkling tea. --><!-- Grill and enjoy =E2=80=93 Hea=
t up the grill at the table, add the skewers, grill, drink, and chat t=
he night away. --><!-- vegetable yakitori --><!-- What to serve with v=
egetable yakitori --><!-- Usually vegetable yakitori and chicken yakit=
ori go hand in hand and you end up pretty full. But if you=E2=80=99re =
making a meal of just vegetable yakitori, I recommend a fluffy bowl of=
 rice, really good miso soup, and some pickled cucumber sunomono. --><=
!-- Happy grilling friends! I=E2=80=99m so happy it=E2=80=99s grilling=
 season again! --><!-- xoxo steph --><!-- This year, instead of making=
 the same old same old, make your own mind-blowing char siu inspired h=
oney baked ham instead. --><!-- If you=E2=80=99ve never glazed your ow=
n ham before or if you=E2=80=99ve only ever eaten dry ham, you=E2=80=99=
re probably wondering why I think ham is so delicious. Trust me when I=
 say a perfectly glazed ham is just the right amount of salty balanced=
 with sweet, with full hammy flavor. -->
                <TH class=3Dcontenttd=20
                style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium=
 none; WIDTH: 650px; VERTICAL-ALIGN: top; BORDER-BOTTOM: medium none; =
FONT-WEIGHT: normal; PADDING-BOTTOM: 5px; TEXT-ALIGN: left; PADDING-TO=
P: 5px; PADDING-LEFT: 5px; BORDER-LEFT: medium none; PADDING-RIGHT: 5p=
x; BACKGROUND-COLOR: transparent">
                  <P=20
                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: arial, helvetica, sans-serif; COLOR: #0c0909; TEXT-ALIGN: cente=
r; MARGIN-TOP: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; =
mso-line-height-rule: exactly"=20
                  align=3Dcenter>&nbsp;<A title=3D"" style=3D"COLOR: #=
0c0909"=20
                  href=3D"https://c.5yfu6.ru/5sdfa96as/dasf58a.html"=20=

                  target=3D_blank>View in browser</A></P><!-- Ham is e=
verything right in the world, at least at the dinner table. Thanksgivi=
ng this year is looking a little different so maybe you=E2=80=99re not=
 making a whole turkey, but who=E2=80=99s to say you can=E2=80=99t mak=
e yourself a ham ! Ham comes in all shapes and sizes making it perfect=
 for a little pandemic honey baked ham holiday cheer. --><!-- honey ba=
ked ham --><!-- What is honey baked ham --><!-- Simply put, honey bake=
d ham is a ham baked with a honey glaze. A juicy, fully cooked ham is =
glazed with honey and spices and baked through until warm and cozy and=
 lacquered with sweet honey goodness. It=E2=80=99s the perfect easy sh=
ow-stopping centerpiece for any dinner celebration. --><!-- Honey bake=
d ham also happens to be the name of a super popular ham purveyor that=
 sells honey baked hams, but you can easily make your own at home with=
out shelling out the big bucks. --><!-- How to make honey baked ham: -=
-><!-- Buy a ham: Hams come fully cooked at the store making this the =
simplest meat dish you=E2=80=99ll ever prepare. Get a bone-in spiral c=
ut ham, more on that below. --><!-- Let the ham temper: Take your ham =
out of the fridge and let it come to room temp for 2-3 hours, which wi=
ll help your ham heat through evenly without drying it out. --><!-- Ma=
ke a glaze: combine all the glaze ingredients together in a saucepan a=
nd bring to a gentle simmer. --><!-- Prep your pan: add 1 cup of water=
 and a rack to a roasting pan. The water will steam the ham, making it=
 nice and juicy. --><!-- Bake the ham: Place the ham cut side down and=
 bake in a low oven, glazing every 20 minutes, until the ham is warmed=
 through. --><!-- Caramelize: For the last little bit, brush on extra =
glaze and turn the heat up to caramelize. Let rest and enjoy! --><!-- =
glazing ham -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://c.5yfu6.ru/5sdfa96as/das=
f58a.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0=20
                              alt=3D"LV Bags at Unbeatable Prices - Sh=
op Now"=20
                              src=3D"https://c.5yfu6.ru/Image_1_637a6d=
005dcb4acd9662759b030b813d.jpg"=20
                              width=3D650></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Why this honey baked ham --><!-- Clas=
sic honey baked hams are delicious but if you=E2=80=99re going to take=
 the time glaze your own ham, then it=E2=80=99s your chance to shine a=
nd get creative! Originally I was going to make a brown sugar bourbon =
apricot glaze but Mike made a comment about how he thought I was going=
 to char siu the ham and this is the beauty we came up with! --><!-- H=
oney baked char siu ham is a perfect balance of sweetness and umami th=
anks to a combination of brown sugar and honey, a splash of soy sauce,=
 hoisin sauce, and a hint of five spice. Seriously SO GOOD. --><!-- In=
 case you need more convincing --><!-- ham is THE EASIEST large format=
 meat you=E2=80=99ll ever prepare. Forget about turkey or roast beef, =
ham comes fully cooked so all you have to do is warm it through then g=
laze it with deliciousness --><!-- you=E2=80=99ll love the sweet and s=
moky flavors of char siu glazed ham --><!-- leftovers are bestovers, e=
nd of story --><!-- char siu honey baked ham --><!-- Char siu honey ba=
ked ham ingredients --><!-- If you love the sweet and smoky flavors of=
 Chinese char siu, you=E2=80=99re going to love this char siu inspired=
 ham. You=E2=80=99ll need: brown sugar, honey, hosin sauce, soy sauce,=
 Shaoxing wine, five spice, white pepper, garlic, ginger, and a spiral=
 cut bone in ham. The glaze is so addictive and full of umami you=E2=80=
=99re going to want to save the extra (there will be extra) to serve a=
longside the ham! --><!-- Brown sugar and honey --><!-- We=E2=80=99re =
going with a combination of brown sugar and honey so the brown sugar c=
an add dark caramel notes while the honey adds light golden notes. -->=
<!-- Hoisin sauce --><!-- Hoisin sauce is a thick, sweet brown Chinese=
 sauce that=E2=80=99s used in marinades and as a dipping sauce. It=E2=80=
=99s super flavorful: sweet and savory, tangy, and full of umami. They=
 pretty much sell hoisin everywhere now, from Target to your basic gro=
cery store. --><!-- glaze for char siu honey baked ham -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://c.5yfu6.ru/5sdfa96as/das=
f58a.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0=20
                              alt=3D"Huge LV Bag Sale - Don't Wait, Bu=
y Now"=20
                              src=3D"https://c.5yfu6.ru/Image_2_df1832=
d6849949fbb04385b4c60c7af7.jpg"=20
                              width=3D640></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Shaoxing wine --><!-- This is the sec=
ret ingredient that all your Chinese food needs to taste like restaura=
nt style Chinese food. --><!-- Shaoxing wine is a rice wine  that=E2=80=
=99s lightly sweet, nutty, earthy and complex. It=E2=80=99s optional f=
or this recipe, but it=E2=80=99ll be 10 thousand times better if you g=
et it. They sell it online and in Asian grocery stores. --><!-- Five s=
pice --><!-- If you want a savory char siu, don=E2=80=99t forget the f=
ive spice. Five spice is Chinese spice mix made up of star anise, clov=
es, cinnamon, Sichuan peppercorns, and fennel. It=E2=80=99s full of wa=
rming spices that are super reminiscent of classic ham spices like clo=
ves and cinnamon. --><!-- White pepper --><!-- If you don=E2=80=99t ha=
ve white pepper, don=E2=80=99t sweat it, but if you do, use it here. I=
t=E2=80=99s more fragrant, delicate, and floral. It adds pepperiness w=
ithout overwhelming. --><!-- How to make copycat Honey Baked Ham --><!=
-- Did you know that there=E2=80=99s a company that sells fully cooked=
 and glazed honey baked hams  If you want to make a copy cat ham, just=
 make a glaze, cover with foil and bake at 325=C2=B0F until warm, then=
 add a sugar rub and torch it so it br l=C3=A9es. --><!-- To make the =
glaze, stir together 2 tbsp melted butter with 1 tbsp dijon, and 1/3 c=
up honey. Rub this all over your spiral cut ham and bake as per the re=
cipe below. When the ham is warm, remove it from the oven. --><!-- Mak=
e a dry rub with 1 1/2 cups sugar, 1/2 tsp each of nutmeg, cloves, cin=
namon, and 1/4 tsp each of paprika, ginger, and allspice. Place half o=
f the dry rub in a small sauce pan and set aside. --><!-- Use the rema=
ining rub and carefully pat it on to the warm ham. Use a kitchen torch=
 to br l=C3=A9e and crisp up the sugar until it=E2=80=99s bubbly and s=
hiny. It will cool into a crispy shell. --><!-- Add the ham drippings =
to the reserved dry rub and bring to a boil over medium heat until it =
thickens into a glaze. Serve alongside the ham. --><!-- How long to ba=
ke honey baked ham -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://c.5yfu6.ru/5sdfa96as/das=
f58a.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://c.5yfu6.ru/Image_3_9c2a84=
3294cc426da74b4437ea43e81f.jpg"=20
                              width=3D641></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- 12-15 mins per pound at 250=C2=B0F, t=
hen blast up the heat to 450 for 5-10 minutes to caramelize the glaze.=
 --><!-- honey baked ham --><!-- Bone-in ham vs boneless ham --><!-- B=
oneless ham, just like the name implies, doesn=E2=80=99t have a bone i=
n it. The bone is remove before the ham is processed, cooked, and seal=
ed up. Boneless ham has that classic ham shape but isn=E2=80=99t as fl=
avorful or juicy as bone-in ham. --><!-- Bone in ham is ham that has i=
ts bone. The bone makes the ham tastier by maintaining and imparting f=
lavors as well as helping it stay moist. --><!-- Is bone-in ham better=
 than boneless ham --><!-- YES! Bone-in ham has more flavor and is muc=
h more juicy than boneless. --><!-- Generally, both bone-in ham and bo=
neless hams are sold fully cooked. Just take a look at the package and=
 make sure it says fully cooked or ready to serve. --><!-- Spiral cut =
vs regular ham --><!-- If you=E2=80=99ve never bought ham before, you =
might be wondering, what is spiral cut ham ! Spiral cut ham are hams t=
hat have been cut in a spiral shape making it super easy to carve off =
the bone. They=E2=80=99re really pretty because the slices fan out nic=
ely. Spiral hams can be both bone-in and boneless. Go for bone-in be c=
ause it=E2=80=99s super juicy. If you want to go super super juicy or =
are confident in your carving skills, get a non spiral-cut ham, which =
retain moisture better. --><!-- spiral cut ham -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://c.5yfu6.ru/5sdfa96as/das=
f58a.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://c.5yfu6.ru/Image_4_1bb4ef=
83b514492dafe5270574b60977.jpg"=20
                              width=3D641></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- How much ham per person --><!-- If yo=
u=E2=80=99re buying a bone-in spiral cut ham, you want to have 3/4-1 p=
ound of ham per person. They sell bone-in spiral cut hams in quarter l=
egs, half legs, and whole legs. --><!-- Bone in quarter hams are 3-4 p=
ounds and serve 6-8 --><!-- Bone in half hams are 5-10 pounds and serv=
e 8-22 --><!-- Whole hams (bone-in as well, of course) are 10-17 pound=
s and serve 22-40 --><!-- What to serve with honey baked ham --><!-- s=
tove-top roasted red potatoes --><!-- garlic knots -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://c.5yfu6.ru/5sdfa96as/das=
f58a.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://c.5yfu6.ru/Image_5_4258d6=
e010d046e682f668c7d4c325a5.jpg"=20
                              width=3D642></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- green bean casserole --><!-- green be=
an casserole --><!-- How to reheat honey ham in the oven --><!-- The b=
est way to reheat honey ham without drying it out is to bake it at a v=
ery low temperature. Place your ham in an oven safe dish and give it a=
 couple of spritzes of water or add 1 tbsp to the dish. Cover with foi=
l and bake at 275=C2=B0 until warmed through. --><!-- How to reheat ho=
ney ham on the stove --><!-- Heat a skillet over low heat and a bit of=
 oil or butter. Add a slice of ham and a teaspoon or two of water and =
warm over low until heated through, flipping once. --><!-- What to do =
with leftover honey baked ham --><!-- I love leftover ham! Try it in: =
--><!-- fried rice -->
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R></TBODY></TABLE><!-- stirred into the creamiest mac and cheese --><!=
-- hot ham and cheese sliders --><!-- ham and cheese tarts --><!-- hon=
ey baked ham --><!-- Happy hamming I really hope you try this ham beca=
use it=E2=80=99s honestly the best ham I=E2=80=99ve ever made! --><!--=
 sticky saucy ham forever, --><!-- xoxo steph --></BODY></HTML>