Hope you read yesterday’s post on how to thaw, prepare and roast your Easter ham? Today, I will list my top five essential tools for cooking and serving your Easter Ham. 5. Rimmed sheet pan with a cooling rack – pictured is my very reliable, durable “Lincoln Food Service” half-sized heavy duty sheet pan. Lightly colored, so it heats and browns evenly. It is 18″ x 26″ and I own four. Two for home use and two for barbecue competitions. http://www.amazon.com/12-0417-LINCOLN-FOODSERVICE-ROASTING-BAKING/dp/B001J87PY6/ref=sr_1_4_a_it?ie=UTF8&qid=1458750005&sr=8-4&keywords=lincoln+foodservice+pan 4. Slicing knife – this is the Victorinox Fibrox 12-inch Granton Edge Slicing Knife, evaluated by America’s Test Kitchen’s as a best bet, it has a tapered 12-inch…
