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U.S. judge restores Endangered Species Act protections to Great Lakes gray wolves

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Apricot-peach jam spiked with Dijon mustard and brown sugar along with gingersna

Hamming it up

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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.

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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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