Jane, I live in the same neck of the woods as you. There are a number of "brands" that I have bought and all have been good. The last two hams I have bought, one was brand name "Cooks" and the other was "Olympic". Both were excellent. The number one secret to a juicy ham is to not over cook. I always buy bone in and never spiral cut. Although I'm not sure if spiral cut makes a difference or not. I just prefer an unsliced ham. I slow roast the ham covered at 325ðF to 350ðF. I don't add any liquid to the pan. It is unnecessary. The meat will give off enough of its own. I also am not a fan of glazes. But if you or your guests are, wait until the last half hour, and then uncover the ham and paint with your glaze and return to the oven for 30 minutes. If I could make another suggestion, you might add a potato gratin to your menu. My favourite side with ham.

We have 3 major chain groceries stores in the area, Market Basket/Demoulas, Shaw's and Stop & Shop. Stop & Shop has always had a limited selection compared to the other two stores. MB has a good selection but is a not a flashy store. I shop there for the basics plus. For example, MB has the best fresh cilantro in the area. Shaw's has a wonderful selection is more upscale but tends to be pricey. I have noticed that all three have started to limit their selections more than they used to. I haven't been able to find duck breast which all three used to carry. Luckily the local butcher shop can get it for me. I shop a lot at farm stands and farmers' markets, the local family owned grocery store, local butcher shops and order online. It's not as easy as it used to be to one stop shop. I agree that cooking from scratch which used to be the norm has become hobby cooking. My family has always been scratch cooks but I noticed more and more of my friends and co-workers leaning toward convenience. My BFF is a marvelous cook who always had a passion for cooking has decided that cooking is too much WORK and she NEVER cooks now. :-( Now she eats out or buys convenience items; ten years ago she would have been horrified at the thought! I still love to cook and the bonus is my 18 year old daughter is now taking an active interest. We're sharing some great bonding time. This week we are working side by side each evening preparing for our annual Winter Open House this Saturday. We're expecting about 50 or so guests for laughs, camaraderie, tall tales, oh and food....Turducken, sides, appies and of course dessert. We've served Turducken the last 15 years hence it's become tradition and is always requested so.....

Trsinc: Instead of plopping the Pineapple in a dish, why don't you plop it in a Sauce Pan and make a Sauce. A lot of people like Pineapple Sauce with Baked Ham, along with the Ham gravy. They will have have a choice. We use both. Gravy is good on the Potatoes. LOU'S , SIMPLE PINEAPPLE SAUCE for HAM Empty a can of Crushed Pineapple in a Sauce Pan and start to simmer. Add a cup of Orange Juice or more later if needed and a pinch of Powdered Cloves , with a squirt of Lemon . Sweeten to taste with Sugar. Simmer til the Pineapple softens add more Orange juice if needed and thicken with Corn Starch. It will thicken more when it cools. Add what ever to taste. Should be like a soft Pie Filling. LOU - - - - - - - - - - - - For the Gravy I do the same as some others. Take the Ham out of the Roasting Pan, add water if needed. According to how much you want to make. If I don't use Cloves on top of the Ham , I'll add a pinch of powdered Cloves to the Juices. Add a tablespoon of Tomatoes mushed up or a spoon of Ketsup thinned with a little water. 1/2 Teaspoon of Onion and Garlic Powder or to taste. Bring the Juices to a slow Boil and loosen the hardened stuff on the bottom of the Pan. Give it a taste test. I add a spoon of Chicken Soup Base if it has a weak taste. Thicken; to your liking , with Corn Starch mixed in cold water. It will thicken more as it cools. Happy Holiday !!! Lou - - - - - - - - - - - -

I have a tiny vintage tv in the kitchen pantry run and often have the two cooking/food networks on for background noise....zip back and forth between the two as some are 'nails on chalkboard'. CooksIllustrated tasted hams yesterday and I think Cook's won by a landslide. Barely paying attention because I thought testing only three was not a good and fair test. They did test without heating and glazing. (I think it was Cook's brand. It was a clear package) I just checked and they have tested a few times but I don't have access to their site.. Then looked for other 'best' reviews. Many winners. Then found my method posted above and it is a JuliaChild recipe I'm sure where I first came upon it....simmering in aromatics. I used Kirkland because it jumped in my cart passing by.