If your brain is now a fog of numbers, here’s the short version. For a raw gammon (the one you boil first): aim for 63°C after boiling, then 71°C after roasting. For a cooked ham (the one you just heat): 71°C is your gold star.
Don’t forget: UK ovens can be liars. Mine runs 10°C hot, so I set it to 180°C when I want 190°C. Buy an oven thermometer for about a fiver—it’s cheaper than therapy after a ruined Christmas dinner.
And for the love of all that is crispy, don’t boil a ready-to-eat ham. That’s like reheating a pizza by showering with it. You’ll just make everything soggy and sad.
A Final, Warm Story
Last Easter, I cooked a ham for ten people. I checked the temperature four times, like an anxious parent checking on a sleeping toddler. It hit 71°C perfectly, and I nearly cried with joy.
We ate it with crusty bread, mustard, and a mountain of pickles. My dad said it was the best ham he’d ever had. I didn’t tell him I had a backup pizza in the freezer. Some secrets are best kept.
So, go forth, grab your ham, your thermometer, and a little patience. You’re not just cooking a joint of pork; you’re making a memory. And hopefully, one that doesn’t involve a late-night run to the chippy.
