Thought you may have figured that one out @Robert 
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Nope, but with the curry involved I’d of long made myself scarce 
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Curry’s not for everyone
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The Armed Chef
Cajun Roasted Chicken
Adopted from Cooking with Claudy
Brine chicken
Spatchcock chicken
Season under skin on breasts with some butter/spice blend
Brush olive oil/hot sauce on inside/outside and cover with seasononing blend
Bake on vegetables at 375 for 1 1/2 hours, baste with oil/ hot sauce/remaining seasoning blend at least twice.
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That is Who’s Your Daddy good
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See ya cooking outta cast iron… I switched to using cast iron again and also stainless . Quit using the non stick coated pans
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Cast iron is my go to, goes from stovetop to oven. Real cooking involves heat, and non-stick doesn’t deal with heat well. Enamelled cast irons are great for soups and stews, just heavy.
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Thats a 14 inch skillet, hard to find and heavy, worth buying.
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I have an entire array of Cast Iron, Enamel dutch oven , Regular large 6quart Dutch oven, 15,2-12’s,10,8,6" skillets ,a pizza pan,a pancake griddle and large griddle plus a few more. Looks very my cast. My big dutch oven I even have a tripod with chain to use over open fire… I also have a large breakdown steel cooking grate that I take camping for skillet usage. Most of my stuff is well seasoned.
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How do you wash cast iron, normally then oil afterward?
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Dont ever Wash cast iron with dish soap ever ever !!!
The best way to clean a cast iron skillet is a little rock salt and cooking oil rub it around in the skillet and wipe out. Another method is leave on the stove add plain water to it and heat the water and gently rub a wooden spoon over the stuck on stuff and then drain & dry & coat with very light coat of canola oil.I use the canola oil in a spray can from the grocery store.
If your cast iron is seasoned well it is easy as pie to clean .
Accomplishing a good seasoning can be done by coating in oil and then baking it in the oven upside down for 1hr. At 400degrees. Do that 3 or 4 times in a row and you will have something to be proud of.
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I wash my cast irons with a little squirt of dish soap and hot water in the pan, no immersion, maybe a five minute soak at most. Enough to loosen things up. A little oil after. You can season with crisco, heat up skillet and then put in oven upside down. Or restore seasoning by cooking oil and onion it. Do a saute of peppers, onions etc. for a bruchetta or omelette filling will do the trick.
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The Armed Chef Christmas dinner
A beautiful spiral sliced glazed ham and oven roasted fresh green beans with onion, mushroom, carrots and garlic in ham stock and white wine ( Sauvignon Blanc ).
You want to pre-warm the ham in hot water for 2 45 minute stretches ( keep in sealed plastic ), bake according to instructions. For the glaze, mix with 3 tblsp water or liquid of choice ( I used Jack Daniels Single Barrell Select Tennessee Whiskey plus 1 tablespoon stock ), follow glazing directions.
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Magpul? 
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Never heard of this but the results look as though you know your ham cooking, and take it seriously, what does the warm water bath do?
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The bath pre-heats the ham to the bone and cuts down on cooking time. A trick from
lots of great info from the test kitchen, Christopher Kimball started that years ago. A great place to start learning how to really cook. Tells you the how’s and why’s something you made came out perfect, or didn’t. I regularly use their book " The Science of Good Cooking ". 
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Don’t toss that bone !! Get some navy beans and that ham will season those beans up real nice !!!
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Helps wash off all the hard days stress.
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But my only question is …
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