# Small fresh gammon joint

**URL:** <https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311>\
**Category:** Anova Precision® Cooker\
**Created:** [December 14, 2018, 12:27am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311 "2018-12-14T00:27:19Z")\
**Posts on this page:** 9\
**Page:** 1

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**Author:** ![Edgey](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edgey/32/4517_2.png) [@Edgey](https://community.anovaculinary.com/u/Edgey)\
**Post date:** [December 14, 2018, 12:27am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/1 "2018-12-14T00:27:19Z")

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Hi all. New user!. Really enjoying my Anova precision cooker purchased 2 weeks ago. Got a small fresh gammon joint to experiment. It’s only 1kg. and 3 inches thick.What temp & time should I use?

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**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [December 14, 2018, 10:32am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/2 "2018-12-14T10:32:15Z")

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Is it precooked, cured, or raw? How well done do you like your pork?

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**Author:** ![Edgey](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edgey/32/4517_2.png) [@Edgey](https://community.anovaculinary.com/u/Edgey)\
**Post date:** [December 14, 2018, 11:17am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/3 "2018-12-14T11:17:53Z")

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Hi Brian. No it isn’t pre-cooked it’s raw

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**Author:** ![Edgey](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edgey/32/4517_2.png) [@Edgey](https://community.anovaculinary.com/u/Edgey)\
**Post date:** [December 14, 2018, 11:19am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/4 "2018-12-14T11:19:53Z")

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Sorry ! Like it medium.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 15, 2018, 12:46am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/5 "2018-12-15T00:46:46Z")

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Gammon is cured but raw. I’d be looking at 140-145F. Time is the difficult bit, because I’ve not cooked gammon (can’t buy it easily in Aus) but as it’s from the leg it will usually have done a fair amount of work, more so for a free range piggy. I’d start with 6-8 hours and give it a pinch test to see if it’s approaching your desired texture. Might need to go as far as 12 hours.

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**Author:** ![Edgey](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edgey/32/4517_2.png) [@Edgey](https://community.anovaculinary.com/u/Edgey)\
**Post date:** [December 15, 2018, 1:02am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/6 "2018-12-15T01:02:43Z")

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Many thanks. Will fire the thing up on Sunday.

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**Author:** ![Edgey](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edgey/32/4517_2.png) [@Edgey](https://community.anovaculinary.com/u/Edgey)\
**Post date:** [December 17, 2018, 12:20am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/7 "2018-12-17T00:20:57Z")

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Cooked the Gannon joint. 7 hrs at 145f. Superb! Juicy, tasty. Melt in the mouth. Many thanks to Ember for the advice.

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**Author:** ![Edgey](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edgey/32/4517_2.png) [@Edgey](https://community.anovaculinary.com/u/Edgey)\
**Post date:** [December 17, 2018, 12:23am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/8 "2018-12-17T00:23:31Z")

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Gammon!😐

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 17, 2018, 6:02am UTC](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311/9 "2018-12-17T06:02:13Z")

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Awesome. I’m glad it turned out.