Hope you had a good holiday. Despite a pain in the ass cold the whole time, I had great fun, drank much wine, and ate fancy with family. I splurged on a few items, but got exactly what I wanted out of them. In addition to being delicious, oysters and caviar add an air of celebration, that of a rare treat, and are a communal experience.
We also cooked a fresh ham, a first for me. After much research of how to cook a 27# ham, we wet brined it, then slow roasted it in the oven for nine hours, blasting it with the addition of a herb paste. The finished ham may not be the prettiest, a glaze would likely photo better, I was quite happy with it. It could have been cooked five degrees less, but it was very tender, and juicy in a way that I find pastured pork only to be.