Yam recipes

Hickory smoked ham on the grill with a simple maple-Dijon mustard sauce. A pre-cooked ham slow-smoked over indirect heat with soaked hickory chips for deep, smoky flavor.

Char's pasta salad with shell pasta, cubed ham, chopped hard-boiled eggs, and a Dijon-garlic mayo dressing. A simple, hearty cold salad that comes together in 40 minutes.

Whole baked ham brushed with sweet pear puree, slow-roasted with crisscross-scored fat for the perfect lacquered crust. An elegant, fruit-forward holiday centerpiece.

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Buttery quick bread loaf swirled with raspberry or strawberry jam and topped with a warm fruit glaze. No yeast needed for this tender, lightly sweet bread that's ideal for brunch or afternoon tea.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.

Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.

Maple baked ham glazed with real maple syrup and basted every 20 minutes for a sticky, caramelized crust. Three-ingredient recipe with homemade maple pan gravy.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.

Marcia Adams's maple baked ham: an 8-pound cooked ham glazed with pure maple syrup and served with a mustard-Worcestershire pan sauce. A classic holiday centerpiece with sweet-savory drippings.

Easy glazed smoked ham trims, scores, and bakes a fully-cooked smoked ham with a simple sugar coating for a holiday-worthy main with minimal effort. The classic Sunday-supper or Easter-table centerpiece.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

Chaussons a la confiture: French jam turnovers made from puff pastry rounds folded over fruit jam and sugar-crusted on top. Flaky bakery-style handhelds with any jam in your pantry.