We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.

Recipes

- Cheddar and Scallion Drop Biscuits

- Black Pepper and Bacon Drop Biscuits

- Rosemary and Parmesan Drop Biscuits

- Best Drop Biscuits

- Glazed Spiral-Sliced Ham

Tasting Lab

- Orange Marmalade

Equipment Center

- Cutting Boards

Science Desk

- Bacteria on Board