The ham was cooked in a dutch oven with nothing but about 12 ounces of coke poured over it. I roasted both meats at 325 degrees F and kept them covered. This keeps them from drying out and is the way our family has always done it. I use a meat thermometer to ensure they are done.
The turkey breast was cooked in a large covered kettle sitting on a bed of sliced onions and washed and trimmed carrots. No liquid is added. I did use a rub I make up and used for about anything. It is 1 part garlic powder to 1 part ground black pepper to 4 parts kosher salt. I mix this up and ad 1/3 of this to one third paprika and a third lemon pepper. I season inside and out and cover with a big lid again testing for doneness with a meat thermometer.
After both meats are cold I refrigerate. The meat absorbs it's juices and condensation and is WAY easier to slice when it is cold.
I keep all of the bone and not so pretty pieces, skin, ham rind, all of it and make 2 packages and freeze them. The ham I will sort through later and make ham and beans. The turkey carcass with have enough meat when I thaw it to cool and make the most delicious turkey pot pies. So there is nothing going to waste.
The potatoes are peeled and in salted water and a gallon of chicken broth is waiting for the making of the dressing and noodles.
I am going to go dress and do my hair now and set the table. I may not get back once our guests start arriving so again Happy Thanksgiving one and all.