Monthly Archives: June 2013

Leftover impasta

Ham leftovers masquerade as prosciutto in this recipe. Easter rolls around and I think about ham. That was our family tradition when I was growing up. A ham dinner and an Easter Lamb Cake. But that’s another post. These days, ham means spiral-cut backed ham, with the sugar glaze, in the foil wrapper. Even though you can get it just about anywhere, I don’t think anyone does it as well as Honey-Baked®. Hope there’s one near you!

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