We have a 4.5kg gammon to go with our turkey and later in the week for cold. Yum yum.
The label said 5.5 hrs at 170 degrees (fan oven).
I was just browsing the internet and it said gammon should be 68 degrees in the centre when done. I remembered we have a barely used meat thermometer so checked it.
It's had about 3 hours and it's at 74 degrees (the oven was actually at 180, now turned down).
SWMBO doesn't much like meat. I prefer it not overdone. So, do I go with the cooking time on the label or the temperature from various internet sites?
I realise I might be too late this time but interested to know for the future...
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Cooking a joint (gammon) new