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Truth is, ham is a pretty lean, healthy meat. It’s the salty cure, layers of skin and fat, and, usually, sticky-sweet glaze that ruin it. But if you boil the ham rather than roast it, you’ll cut much of the salt and fat—and it’ll still be as moist and tasty as ever.
Instead of lathering on a sugary honey-baked glaze, we recommend this thin coat of spicy Sriracha—balanced with honey—which will deliver a delicious, more complex punch to the already-rich meat.