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Joe Sevier head shot - Epicurious

Joe Sevier

Editor, Cooking & SEO

Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently he works across both BA and Epi as the SEO editor for cooking stories, which just means he tries to make our recipes and essays on technique easier for you to find whenever you’re ready to get into the kitchen and cook something. A graduate of the The French Culinary Institute (now the International Culinary Center), Joe has worked as a professional chef—and sometimes bartender—in Brooklyn, Manhattan, Alabama, and Tennessee (where he grew up), including as a collaborator in the short-lived Eat Your Heart Out Supper Club pop-up, which paired a multi-course dinner with a rotating cast of storytellers and comedians.

How to Cook a Ham

Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.