Janet B wrote:
>
>I just can't face doing another turkey for a 'traditional'
>Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
>squash, mashed potatoes and gravy. Vegetables to be decided.
>I do go to Costco in time for the opening of the door on the day after
>Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
>have got to go to make way for Christmas hams and they are always
>priced at $.49/pound. I will get one or two Butterball twenty(+ )
>pounders and piece them out and freeze them. It's tough work because
>birds in that range have big, strong bones. A couple of birds like
>that will give me plenty of meat to cook and smoke in a variety of
>ways throughout the year.
>I can't bear the idea of a Christmas ham either. I'm going to change
>that up to a standing rib roast.
>I'm tired of making desserts for these functions also. For one of the
>meals I am going to buy some really good chocolates from our local
>candy maker. So, chocolates and coffee. Everyone is always too full
>for dessert anyway.
>Janet US

Consider a fresh ham... can also be boned, butterflied, and stuffed.
http://cooking.nytimes.com/recipes/7...fruit-stuffing
http://www.foodnetwork.com/recipes/t...ng-recipe.html