The first step to a stellar Maple-Glazed Ham recipe was selecting the right cut. Tasters preferred shank-end hams because they contained less gristle and fat and were easier to carve than butt-end hams. To minimize baking time—and reduce the risk of a dried-out ham—we let the ham sit in a bath for a while before we put it in the oven. After testing numerous cooking methods, we found an oven bag practically guaranteed a moist, juicy ham. The bag created a moist microclimate and sped warming, allowing us to reduce the cooking time. Warm and slow was our preferred cooking method for the majority of the time our ham was in the oven. However, a short blast of high heat at the end helped the coating caramelize without drying out the meat.