2

wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?

Aaronut
  • 54,811
  • 24
  • 191
  • 303
Mild Fuzz
  • 995
  • 3
  • 15
  • 22
  • 1
    Could you help out those of us who have no clue whether a *gammon* is animal, vegetable, or mineral? – Marti Dec 31 '10 at 20:06

1 Answers1

1

Slow cooked, braise, to internal temperature of 160 F plus. So, covered in the oven, with some liquid. Treat it like a pork shoulder or a fresh picnic and you should be fine, since most ham recipes (which is what this is, really) assume a ham that is already cooked.

Doug Johnson-Cookloose
  • 4,654
  • 1
  • 25
  • 27