What could your Easter brunch or Christmas dinner possibly call for that’s better than baked ham recipes? As these vintage Bon Appétit recipes show, the all-American ham has been worthy of our devotion for decades, and if the tradition ain’t broke, there’s really no reason to change it.

We typically prefer a bone-in ham, primarily because they taste better, but also because you can use that ham bone in place of hocks to make ham stock (or ham potlikker), or to flavor an Instant Pot split pea soup, or any old pot of beans. But, if you find yourself with a boneless ham or you’re gifted a spiral-cut ham, these recipes can still point you in the right direction (just, please, toss the included seasoning packet). The biggest difference will be the cooking time—usually around 15 to 20 minutes per pound for most bone-in half or whole ham recipes or up to 25 minutes per pound for boneless ham recipes; for a fully cooked ham, you’re looking for an internal temperature of 125°.

Remember to keep the ham covered (usually with aluminum foil) if your recipe instructs so that you don’t burn the exterior before the center is warmed through. And don’t forget to remove that foil for the last 20 minutes or so, periodically basting with your chosen glaze until the ham’s surface is deeply browned. Finally, you’ll want to give the ham 20 minutes to rest before slicing. (She’s tired. She’s been in the oven for a long, long time.)

So grab a large roasting pan and a basting brush, our best baked ham recipes await.