Easter Q&A

Meat:

• Can You Cook Leg of Lamb in Advance?
• Stuffing a Leg of Lamb (and Dealing with the Fat)
• How to Tell if a Ham is Cooked, Partially Cooked, or Not Cooked
• How to Prepare a Spiral-Sliced Ham
• Is the Use-By Date on a Ham the Gospel Truth?
• Tracking Down Ham Glaze that is Not Sweet
• Cooking a Pork Loin in Advance
• How Long Can You Keep a Fresh Turkey?
• Can You Freeze HoneyBaked Turkey Breast?

Eggs:

• How to Keep Egg Shells from Cracking During Cooking
• How to Peel Hard-Boiled or Hard-Cooked Eggs
• How Long do Hard-Cooked Eggs Last?
• Unrefrigerated Easter (Hard-Boiled) Eggs
• Is a Floating Egg a Bad Egg?
• Why Hard-Boiled Egg Whites Turn Tan

Sweets:

• How to Roll and Freeze Sugar Cookie Dough
• How to Grate Almond Paste
• How to Preserve Marshmallow Chicks and Bunnies
• How to Cook with Leftover Easter Candy

Miscellaneous:

• Managing the Rising Time for Hot Cross Buns
• Is There a Low-Cost Substitute for Gruyere Cheese?
• Rediscovering Mom's Split Pea Soup
• Difference between Risotto and Rice

Recipes:

• Baked Easter Ham
• Sweet Ham Glazes
• Roast Easter Lamb with White Wine
• Arni Psito, Roast Leg of Lamb, Greek Style
• Hot Cross Buns
• Split Pea Soup

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