I cooked a 2 kilo gammon joint yesterday in a 7 litre HO

In a conventional oven the advice is 35 min per 450g (1LB) and 35 mins extra at 180C.
In the HO, I reduce temperature and cooking time.

I put my gammon on the bottom rack and covered the top loosely with foil. Because my oven is smaller I used the extension ring to take the heat source higher.

I cooked it at 160C (approx 325F) for 1 hour, turned it and cooked for another 1 hour. I then removed the foil and let it brown for 10 minutes, still at 160C, then turned it for another 10 minutes to brown all round.

It was cooked through thoroughly and delicious. Depending on the shape/thickness of your joint, times may vary a bit. Test with a skewer to make sure juices run clear.

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