Learn how to prepare an elegant appetizer from Spain.
Dress up canned biscuits with ham and a Cheddar gravy that's great anytime.
The centerpiece of Dave's party is this ham glazed with Dijon and maple.
Michael rubs a ham with toasted spices and drizzles it with honey.
Lee Anne makes her favorite breakfast-as-snack: Spanish ham and eggs.
Make mile-high muffuletta sandwiches stuffed with cured meats and olives.
Prosecco and prosciutto meet in a bubbly, hammy party-in-a-glass.
Ingrid Hoffmann whips up fried olives for her tapas and paella feast.
Mini frittatas are like an omelet you can hold in your hands.
These beans have less fat but all the flavor of the traditional dish.