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To boil a 2.65 kg gammon joint, it typically takes about 20 minutes per 500 grams, so you would need approximately 1 hour and 5 minutes. Ensure the joint is fully submerged in water and bring it to a boil before reducing to a simmer. You can check for doneness by ensuring the internal temperature reaches at least 70°C (158°F). Let it rest before carving for best results.
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