A fully cooked, unsliced bone-in ham is shallowly scored, warmed under foil, and brushed with a pineapple-Dijon brown sugar glaze near the end. Rest it, then serve thin carved slices beside the glossy whole ham.
This maple glazed ham stays covered while it warms, then gets two coats of maple-mustard glaze during a brief hot finish. Serve it whole, with a few moist, attached spiral slices fanned forward on the platter.
This whole, unstuffed roast turkey cooks breast-side up with butter, salt, pepper, and loose onion aromatics. After a 30-minute rest, serve it uncarved on a platter with roasted garlic and red onion, fresh parsley, and orange wedges.
This bone-in turkey breast starts in a hot oven for golden, herb-speckled skin, then finishes at a lower temperature. Rest it before carving a few thick slices to serve beside the roast with a little pan juice.
Pizza dough becomes four thick, square waffles with crisp grids and a melty mozzarella-and-pepperoni center. Just a teaspoon of sauce goes inside each sealed pocket; serve the rest on the side for dipping.
These baked roll-ups use chicken breast cutlets instead of tortillas. Each thick piece reveals warm avocado slices and small tomato pieces inside lightly golden chicken. A short rest helps the filling stay in place when sliced.
Cooked, drained ground beef and orange cheese are tucked into individual biscuits, then baked until golden and cooked through. Sesame seeds finish the crust, and dill pickle slices go on after baking. Open one to show the melty center.
These homemade ravioli wrap a mild spinach-and-three-cheese filling in thin egg pasta. Shape the rounded pockets with a fluted pastry wheel, boil until tender, and serve with warm marinara on the side.
These DIY Pizza Lunchables take 10 minutes to pack and need no cooking. Each lunchbox holds two soft mini flatbreads, pepperoni, and separate cups of pizza sauce and shredded mozzarella, ready to assemble at lunchtime.