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CYOA
Got to head over to decent butchers (Dugard/William Rose) and talk Capon's and christmas ham. I'm only cooking for three as GF is up north with the in laws, so don't need anything overly big, but still want a goodly amount to get us through the holidays...
Anyone cooked capon before? Need to do anything differently to cooking chicken?
Also what's the smallest size I can ask for with bone in christmas ham that won't mean it's around for months after christmas?