For a Southern take on a one-pot meal, turn to Vivian Howard, chef and author of Deep Run Roots. This recipe for maple-vinaigrette ham comes just in time for the holiday season, when Americans take home more than 300 million pounds of ham. Howard suggests you buy the ham skin-on and bone-in because it'll be more moist. And when you reheat it, keep your temperature around 325°F to avoid drying out the meat.
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