Food

Saw a version of that but decided against it! Haven't felt so stuffed full of meat in a long time ffnar and it's not even Christmas Eve. Porchetta was brilliant. And at least half left for various purposes. Crackling was nothing short of astonishing. Ham currently in a pot with onion, bay, about a litre of coke and topped up with water. The knuckle is protruding but I'll keep turning. Going to simmer for another 6 hours, then drain, leave to cool a bit before applying some kind of crust and leaving in the fridge overnight. Then will bake in the morning. It really is a silly size which I almost regret but have various family popping in over the next week and can gift chunks at a time.