# Cooking a fresh Gammon (ham) joint 3.9kg **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 20, 2017, 9:11am UTC](https://community.anovaculinary.com/t/cooking-a-fresh-gammon-ham-joint-3-9kg/4512 "2017-01-20T09:11:29Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![JordLeeWill](https://avatars.discourse-cdn.com/v4/letter/j/6bbea6/32.png) [@JordLeeWill](https://community.anovaculinary.com/u/JordLeeWill)\ **Post date:** [January 20, 2017, 9:11am UTC](https://community.anovaculinary.com/t/cooking-a-fresh-gammon-ham-joint-3-9kg/4512/1 "2017-01-20T09:11:29Z")
Good morning everyone! (Well…its morning here in the U.K) I am about to embark on my first sous vide journey. A fresh Gammon joint weighing in at 3.9kg/8.59 pounds. I will be buying a cool box and drilling a hole like so many people on here have suggested. All i need to know is, how long and the temperature? I will be cooking the joint in it’s bag. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/b336ca5300a28a34755467a7b778ebcfb3134bbf.jpg) Thanks in advance, Jordan ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [January 20, 2017, 1:36pm UTC](https://community.anovaculinary.com/t/cooking-a-fresh-gammon-ham-joint-3-9kg/4512/2 "2017-01-20T13:36:11Z")
This is really the same as a pork shoulder since it is uncured. I would recommend 60° C and cook it anywhere from 20-24 hours in the bath. ---
**Author:** ![JordLeeWill](https://avatars.discourse-cdn.com/v4/letter/j/6bbea6/32.png) [@JordLeeWill](https://community.anovaculinary.com/u/JordLeeWill)\ **Post date:** [January 21, 2017, 9:18am UTC](https://community.anovaculinary.com/t/cooking-a-fresh-gammon-ham-joint-3-9kg/4512/3 "2017-01-21T09:18:41Z")
Thanks, there is a thick layer of fat on the top. Once it’s cooked I’m thinking about scoring it and rubbing in salt, then chucking it under a hot grill.