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For picnic shoulder, cook low and slow until tender, then blast the skin at high heat for a crisp, crackling finish.

Simmer a smoked ham hock covered in water 2–3 hours, then shred meat and strain; the collagen makes a rich base for bean or vegetable soup.

Reheat a fully cooked turkey in a 325°F oven until the thickest parts reach 165°F, then rest 15 minutes for moist slices.

Bake frozen pies on a sheet at 375–400°F until bubbly; fruit pies hit ~200°F, and savory or pot pies must reach 165°F in the center.

Bake frozen quiche on a center rack at 375°F until the center reaches 165°F, usually 45–65 minutes, then rest 10 minutes before slicing.

To cook a ham in Coke, simmer the ham in cola with aromatics, then roast and baste to 145°F (or reheat to 140–165°F, ham-type dependent) for a sticky glaze.

To cook a fully cooked ham, heat at 325°F until the center reaches 140°F (165°F if repackaged), keeping it covered to prevent drying.

How do you cook a ham bone? Simmer it in water with aromatics until the broth is rich, then cool fast and store safely.

Roast the Christmas goose until the thigh hits 165°F (74°C), after a hot-start to render fat and a rest for crisp skin and juicy meat.

For a good steak, pat it dry, salt early, sear in a ripping-hot pan to 130–135°F for medium-rare, then rest 5–10 minutes before slicing.