Hamming it up
The prepared ham has become so ubiquitous — honey baked and spiral cut, anyone? — at Easter, many cooks assume they can just heat and eat, leaving all their culinary creativity for the rest of the meal.
To be sure, cured and smoked pork legs are tasty as is, but there’s little reason not to give it an exotic treatment, as with this apricot-peach and gingersnap crusted baked ham.
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