Are Country Hams a commercially available item, or do you have to "salt them down" yourself?
After several years of bloody chewy,dry turkey ( no, they weren't overcooked ) I'm cooking a goose this year. I've never cooked one before so it should be fun. I've hit the web and snatched several good recipes on how to cook a goose.
I'll have the battered , deep-fried, vegemite sandwiches ready in case it's a disaster.

JG / FME