Now you should not be sad.
Place a large joint of Pork or Ham in a large roaster in the oven, fat side down, an inch or two of water in the bottom, cover with foil and cook for an hour at 180 (fan oven).
Get enough small potatoes to feed however many of you there are, slice them almost through but not quite, every 6mm or so, put in a large tin and coat with olive oil, fresh rosemary sprigs finely chopped, sea salt and freshly ground black pepper.
Place at the top of the oven.
Turn your joint, fat side up and remove the foil and continue to cook for another 40 minutes (depending on the size) at 160 degrees.
At this stage you could surround the joint with small cubed sweet potatoes, carrots and onions with garlic cloves minced and spread over the lot, and add a little more water if all has evaporated.
Use the liquid to make a gravy or sauce, thicken with cornflour and oxo, or bisto granules if desired.
When all seems cooked - enjoy the feast and thank the pigs. - A real treat
Julie