Christmas Eve was a day of preparation.
Nothing frantic, nothing rushed - just gentle progress. It started with the ham going into the oven for four hours. Slowly the smell of the roasting joint suffused the house and it smelled wonderful. For the last half hour, the Gorse Fox removed the foil, the string and the skin, then basted the whole thing in a mixture of honey, soy sauce and brown sauce. It went back in the oven. 30 minutes later it had formed a lovely glaze over the joint and that can now sit and cool before going into the fridge and getting carved on Boxing Day.
Other than that there was some wrapping to do. Some floors to clean, the spare table to retrieve from the garage, and some ironing to crack through. As usual we worked as a team and soon after lunch it was all done.
This evening we are meeting up with the Sonning Crew for some nibbles and a trip along to the Indian.
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