Take toothpicks and stab pieces of pineapple into the ham. You could skip this step, but it adds a nice sweetness to the ham. A good rule of thumb is about 15 to 20 minutes of smoking per lb.

That's also why this method isn't ideal for pre-sliced ham. Put the ham pieces in a large pot, add water until the meat is completely submerged, and place it on a stovetop.

Once the ham is situated, crack an egg into each ham cup and season them with salt. Bake in a 350°F oven for 10-15 minutes, or until the yolk has reached your preferred doneness.

The ham. I tested the glazes on a 12-pound smoked, bone-in city ham that I cut into four large chunks — one for each glaze. City ham has generally been cured by brining and is often smoked. I chose a ...

6. Add 2 slices of Swiss cheese to both halves, the ham slices and the chopped crispy ham pieces covered in the Delect Sorrel Cordial Red Wine Reduction 7. Slice and enjoy!