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Ham centerpiece guides Easter feast planning and prep
The article covers ham selection by portion size for boneless, partially boned, and bone in cuts, storage tips, and varieties from fully cooked to fresh. It cites Bruce Aidells and Mark Scarbrough on bone use, flavor, and texture, plus a glaze recipe from The Deen Bros Cookbook and notes on spiral cuts and serving implications.
MENTIONED IN THIS ARTICLE
Bruce Aidells
Aidells
Mark Scarbrough
Bruce Weinstein