“For the past several years, I’ve baked a glazed #ham for Thanksgiving and Christmas. I’ve used a variety of recipes [...] But each year, the edges of the ham dry out and curl after baking, becoming tough and chewy. It drives me batty. I’m not sure others notice, but I notice, and that’s all that matters when I cook. This #100Recipes recipe uses a method that I’d never tried—bringing the ham up to room temperature using a hot water bath, then cooking the ham in a plastic oven bag at low temperature. I was skeptical (cook in an oven bag?), but I decided to give it a try." — @merrygourmet Hop on over to ATKFeed.com to learn the results of her holiday ham endeavor, and read her review of our latest #100Recipes Cookbook. To pick up your own copy, tap the link in our bio. #ATKHoliday