Help - new user here! I have had great success with fish and meat, but cannot find timings for a small gammon joint?
With larger pieces, the rules are similar to conventional cooking. Larger takes more time, bone-in takes more time. I would go 12 hours at the same temperature for the doneness you want if it were a steak.
@Suevide you might find these two links helpful:
Thank you AlyssaWOAH. I think this will do the trick!
You’re very welcome! Let us know how it comes out! @Suevide