Cooking a whacker of a ham

[escargot]

Bleh, bit confused here....

Just bought a 5.5kg smoked bone-in gammon joint and I'm getting conflicting cooking advice. One website says 4 hours @ 180 and the advice on the packet equates to about 5 hours @ 190. Anyone have any first hand experience? I don't want half of it to be uncooked, but equally I don't want it to be completely dry.

Cheers.

[Big Al.]

Try this thread first similar question to yours.

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

[escargot]

Cheers Al, I did see it but my Q is a bit more specific.

(Simmering isn't an option as it's too big for my stock pot even...)

[Big Al.]

I can see where your comming from BUT Gammons are usually boiled first.

Normal meat roasting would be 15-20 mins a pound IIRC.

Have you tried the BBC food website that normally comes up trumps I find.

[Huntsman]

escargot said:

Bleh, bit confused here....

Just bought a 5.5kg smoked bone-in gammon joint and I'm getting conflicting cooking advice. One website says 4 hours @ 180 and the advice on the packet equates to about 5 hours @ 190. Anyone have any first hand experience? I don't want half of it to be uncooked, but equally I don't want it to be completely dry.

Cheers.

I'd be careful to bring him up to room temp first, overnight say, then, I'd reckon on 20 mins per pound, tin foiled for most of the time a bit lower than 180, I'd go for about 160.

Seasoned with slices of orange, cloves, marmalade as you prefer.

[CatherineJ]

I thought it was one hour for every kg.

Certainly that was the rule that James Martin and the Hairy Bikers used yesterday when doing boiling a ham.

I then cooked on yesterday pm, 650g and I boiled it for 40 minutes.

[Plotloss]

Cut it if you must but boil it first, ideally in apple juice.

[Bob the Planner]

or cider or if you are feeling very extravagent then steam it gently in a bottle of calvados !

[escargot]

Thanks all. It got 5 hours at 180 and looks ok. I'll invest in a bloody big pan next year.