The easiest way to find out if your gammon is thoroughly cooked is to poke it with a fork. If the fork inserts easily into the meat and the juices run clear, it is properly cooked.
The hind legSpecifically - it becomes Gammon due to how it's cooked. Ham is also from the hind leg, but is not curred.Curing is the process which turns a ham (rear leg inc. joint) in to a gammon.
Yes, you can thaw, cook, and refreeze chicken.
Gammon joints come from different parts of a pig, depending upon the type of gammon. For example, the corner gammon comes from the top corner of the whole leg and slipper gammon comes from the side of the pig.
I believe you can however I've never done it. Just fry it till its ready to your bacon liking.
About 2-4 days.
If cooked as a steak, Gammon is cooked at a mid-well. Grill over the flame for 5 to 6 minutes or until juices run clear. A Gammon roast is bone in and should be grilled using indirect heat until internal temperature reaches 180 to 190 degrees.
Yes, you can freeze a cooked beef joint.
Obviously after it has defrosted. Depending on how you intend to serve it - not whole if it is already cooked. If sliced, then a coating of glaze would be sufficient while you reheated the gammon. If attempting to reheat whole, then the glaze should be applied about 15 minutes before the end of the cooking process, but be aware the ham will be dry.
The length of time that it will take to cook a 2.2 kg gammon joint is between 2 hours and 45 minutes to 3 hours and 10 minutes. You should cover the joint in aluminum foil and place in a preheated oven set to 375 degrees Fahrenheit or 190 degrees Celsius. Remove the foil for the last twenty minutes of cooking time.
gammon in French is jambon
Kendall Gammon's birth name is Kendall Robert Gammon.
It could be stored refrigerated up to ten days. That will depend upon several factors, including the storage conditions, packaging and the quality of the gammon.