Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat.

At the store, however, you'll have to face a common dilemma -- bone-in or boneless ham? Traditional bone-in hams are made from a leg of pork that's been cured and spiral-sliced, with the meat ...