Roast Gammon Joint

Roast Gammon Joint

I cooked a 2 kilo gammon joint yesterday in a 7 litre Halogen oven

In a conventional oven the advice is 35 min per 450g (1LB) and 35 mins extra at 180°C.

In the Halogen, I reduce temperature and cooking time.

I put my gammon on the bottom rack and covered the top loosely with foil. Because my oven is smaller I used the extension ring to take the heat source higher.

I cooked it at 160°C (320°F) for 1 hour, turned it over and cooked for another 1 hour.

I then removed the foil and let it brown for 10 minutes, still at 160°C, then turned it over for another 10 minutes to brown all round.

It was cooked through thoroughly and delicious. Depending on the shape/thickness of your joint, times may vary a bit. Test with a skewer to make sure juices run clear.

Posted by junie on 11.04.2010

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