The recommended internal temperature for a properly cooked gammon joint is 75°C (about 167°F) when measured at the thickest part. This ensures that the gammon is safely cooked and juicy. Resting the meat for 10-15 minutes after cooking is also advised for the best texture.
Here are some cooking details for gammon:
- If roasting, cook at 180°C (fan 160°C, gas mark 4) for about 30 minutes per 500g plus an additional 30 minutes.
- If boiling first, simmer for about 20-30 minutes per 500g, then roast to finish.
- Use a digital meat thermometer to verify the internal temperature.
- Rest the cooked gammon for 10-15 minutes before carving to ensure juiciness.
This temperature guidance applies to cured but uncooked gammon joints for safe consumption.
