Think beyond pink. Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger. It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward. Those with access to good pork, free-ranging and fed well, with lots of fat, do not have to brine the meat before cooking. But if you’re picking up a supermarket ham, it is a good bet to do so.

Featured in: A Fresh Take On Easter.

Learn: How to Cook Ham