Anonymous wrote:Honey Baked Ham. Any leftovers, put in the freezer for later (individualized portions, so you can make a sandwhich, cu lt up and roadt with brussel sprouts, throw into an omlette). While you are there, pick up some ham bones to make soup over the winter!!
Anonymous wrote:Duck has a completely different taste. It's the red meat poultry. Please do take note of how to roast them: they have a layer of fat under the skin, being aquatic, that needs to be melted off slowly. Then you keep roasting for crispy skin.
I'm not a fan of pork, and if you don't want a ham, I'd do a beef Wellington. I LOVE beef Wellington, and make one every Christmas.