We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts. Recipes – Cheddar and Scallion Drop Biscuits – Black Pepper and Bacon Drop Biscuits – Rosemary and Parmesan Drop Biscuits – Best Drop Biscuits – Glazed Spiral-Sliced Ham Tasting Lab – Orange Marmalade Equipment Center – Cutting Boards Science Desk – Bacteria on Board