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@CYOA
ham simmering in coke/treacle/spice mixture until 68 odd degrees then baking it in a glaze.
porchetta still sitting ready to be chined in the fridge later (be glad when it's out as meat got delivered on Fri including turkey which is starting to look pretty gamey - prob not enough ventilation in there but I'd rather give us all food poisoning than buy a fridge for 3 days.