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No More Salty Easter Ham

Reviewed: Mar. 31, 2013
Made this today...wonderful! It will be my go-to ham recipe from now on. Note to self--I cooked my small (5.5 lb.) bone-in smoked ham at 350 for 18 minutes per pound, according to package instructions and it was perfect.
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Candy Coated Pecans

Reviewed: Dec. 21, 2010
Wonderful and easy--I've never whipped an egg white in my life, but I did it perfectly--twice, because I had to make 2 batches! I followed Carolynanne's suggestions, except I used 3 cups of pecans per batch. These will be gifts I am proud to give!
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Pork Brine

Reviewed: May 3, 2010
Even though I rinsed the marinated pork chops thoroughly in a colander for several minutes, it was too salty for my taste and inedible. I threw it out.
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