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wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?

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Could you help out those of us who have no clue whether a gammon is animal, vegetable, or mineral? – Marti Dec 31 '10 at 20:06

Slow cooked, braise, to internal temperature of 160 F plus. So, covered in the oven, with some liquid. Treat it like a pork shoulder or a fresh picnic and you should be fine, since most ham recipes (which is what this is, really) assume a ham that is already cooked.

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