Ham

Sprial cut are great because they're already sliced - it's easy to serve and they usually include a packet of stuff to make the glaze - and the glaze then can seep into the slices. I believe the shank is the cheaper cut - more bone, less meat. (Although good for making soup.) Boneless hams can also come pre-cut but the quality depends on the brand.
Some of the better hams:
Costco has great spiral cut ham under the Kirkland name - reasonably price for the high quality. It's simialr to the Carrando hams so I think it's made by the same company.
Carrando and Cooks brands are also good hams that are "spiral cut" types.
HoneyBaked ham is the original spiral cut - but they can only be bought online or at one of their stores. They are very pricy but also very good.
Cure 81 (a Hormel brand) is an excellent boneless ham - and Boars Head also has a good boneless ham. These tend to be smaller - to serve 5 or so - while the spiral hams serve more and always provide leftovers.

I hope this helps. Generally, the more it costs per pound, the higher the quality - and you can almost always get a better deal at Costco - with much higher quality.

I'm told there are really only a handful of pork/ham processing plants in the country so most of them come from these 5-6 places. Depending on the brand and price they'll use higher quality pork (less fat, more lean meat) or lower quality - or different recipes.

Also - if you get a country ham, typically from Virginia they are heavily salted in the same manner they were 200 years ago and require soaking (for many hours) before baking - so please be certain of what you're buying.

lastly - an easy glaze to make - brown sugar, maple syrup and a little brown mustard. My mom always stuck whole cloves in her hams - but they weren't spiral cut and I'm not a big clove fan - but it does add an interesting layer of flavor.

(Ham goes well with asparagus & baked potatoes IMHO)

I don't know of any differences. I believe it is a personal choice.

Our preference is the spiral cut, does not have to be Heavenly Ham, etc but we like spiral cuts for the ease of sandwiches, etc. I usually get a spiral cut Hormel from my grocery store, bake it until it is heated through (they are usually precooked) then put the glaze on it. We love them, I freeze the slices when we get tired of it for later and I love having a good bone to use with soups, etc.

I do know a 7-9# Heavenly Ham, etc runs about $50.

I buy about a 10-12# and pay something in the $20-$30 range. I don't mind heating it myself and preparing it.

We use the shank portion and my husband creates a marinate that doesn't work well with the spiral cut. Also, with the shank, you can slice as thick as you want. I like the crispy skin that's on it too. There's no skin on the spiral. LOL

Generally, with a bone and the least % water added will taste the best!
Google "city hams" for the 411!

Then there are smoked, cured "country" hams (usually not found in the supermarket).

I do the spiral cut because I'm too lazy to slice it after getting out the 5000 side dishes I've cooked for the meal. A woman has to do whatever she can to survive cooking for 15-25 at Easter. lol

Here is the main difference between a spiral ham and a ham with a bone in it. Dryness. If you want a dry piece of meat, get a spiral. If you want a nice juicy piece of ham, get a bone in. I make a glaze of pineapple juice and brown sugar and generously coat the ham in it. I also add whole cloves and hang pineapple rings from them. It cooks up delicious. And it's super easy to slice.

I can't agree more than sides of sweet potatoes and asparagus!! YUM!!