A question about VERY slow roasting

[MaryMotherOfCheeses]

I've got two recipes I'd like to do.

One is Hugh FW's Donnie Brasco pork, which he says to do for 16 hours on Gas mark 2.
here

And the other is Slubbers Delicious magazine's ham, which says 12 hours on gas mark 1/2
here

Can I compromise and do them both on 1?

I think I can. But I do nothing without MN approval

I would

yes

I did HFW's on 110 c for 24 hours. Which is about 1 I think in gas.

If in doubt go for a lower temp for a longer time

Yes, and can I come to your house?

I have no advice, just wanted to say I have pork 'Donnie Brasco' in the oven right now and it smells AMAZING.

It does doesn't it Will

There's no mention in my recipe of covering it with foil (the Donnie Brasco one that is). Does it not go dry?

I don't think I can cook them together. Can't get them both in the oven. Ho hum.

No foil on Donnie Brasco. As its shoulder, the fat keeps it moist. And its a very long slow cook so it doesn't seize up, iykwim.

I had to measure my oven to check the pork fitted in!

Does the ham need to be hot? Could you not cook that first?

Oooh better take the foil off then

Actually the smell's starting to get a bit much.

5 spice, anyone?

I know what you mean about the smell. Its nice at first......

Hope you have a good feast.

I made (a version of) the River Cafe version for Christmas and it was lovely - I used fennel seeds, dried red chillis and sherry vinegar for the spicing along with oil/salt/pepper.

But the smell did my head in - we had my parents to stay and always give them our room so we were on the sitting room floor on a mattress.

All night I dreamed about a) eating lots of nice food or b) running screaming as the house burned down.

Next stop is Oven Pride-ing our oven before I do a 24hr roast again...

Well, I think it was very dry. And it only had 8 hours cos I chickened out of leaving the oven on overnight in case the house burned down (don't ask).

Crackling was stunningly tasty but yes, very dry I thought.

Slubber's ham is in the oven as we speak.

What size joint was it? I ask as I did a whole shoulder, with accompanying bones incl shoulder blade etc, and it contained lots of fat which kept it moist.

That'll be the reason.

I seeeeeeee.