SC - Apicius in Ireland? and ham ideas?

[Bonne of Traquair]

Would it be realistic at all to serve a few recipes from Apicius at an event 
themed around "the vikings are attacking the coast" of Ireland?
My research on 'celtic' food is pretty much limited to the Florilegium and 
"Land of Milk and Honey, The story of Traditional Food and Drink' Brid Mahon 
1991. In the early chapters, she gives lists of foods available in ancient 
Ireland but later the book fills with descriptons of 19th-century 
traditions.  I'm trying to figure out what to do with foods in those lists.  
The period between those two extremes is what I want to work with, would 
Apician manuscripts have been available or was Ireland influenced culinarily 
by the Romans?  This would not be an Apician feast, but I'm wondering if I 
can use a recipe or two?   After reading the Mahon book, I wondered if a 
custard using eggs, milk and honey would be an appropriate celtic/irish 
food, then here comes that very recipe in Apicius.


Question 2: Winn-Dixie has country hams for 99-cents a pound!!  limit one 
per customer, but I'm willing to go to all three W-D's in town to buy three 
of them, and that ought to be more than enough for 90 people as part of a 
feast, don't you think?  Or should I send one of my co-cooks out to get one 
or two more?   I'm thinking of soaking/boiling, then roasting with honey 
glaze?  (again, it turns out this is an Apician thing.)


Bonne
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