Pork Gammon Joint Cooking Times and Calculator
Gammon is the hind leg of pork after it has been cured by dry-salting or brining, and can be bought smoked or unsmoked. It is effectively the bottom end of a whole side of bacon. Make sure to soak the joint first to remove the salty brine for a tastier finish.
Pork Roasting Tips
- Rub sea salt over the fat 30 minutes before cooking for perfect crackling!
- Let the meat come up to room temperature before cooking
- Roasting the meat at 220℃ 200℃ Fan / Gas Mark 7) for 30 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint, crisp up the crackling and seal in the flavour.
- Don't cover pork crackling joints while they’re cooking, it will make the crackling go soggy.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
