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Fuck that ham looks good.
I’m going off the comment of the reverse sear method here : https://www.seriouseats.com/perfect-prime-rib-beef-recipe
If you're able to plan ahead, it's best to season your prime rib with salt at least the day before, and up to four days ahead of roasting, letting it sit on a rack in your fridge uncovered.
Not sure it really makes that much difference - maybe uncovered lets the surface dry a little more?
danb
Tenderloin
Got mine in the fridge too (covered though right?)
Chateau Talbot for me tomorrow I think and probably a couple of more interesting things around that. But also have some Sauternes for desert.
Ham is out and looking good