clwood wrote:hi i seem to be going from bad to worse,yesterday i got on great with the HO today i tried a 4lb joint of pork on the low rack at 400f for one hour and twenty minutes and the joint still came out bloody, it was cooked on the outside but not in the middle. Can someone help(i am using the 12lte Andrew James HO)
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I can only go by my own experience and hope this is helpful. Others will have their own methods.
I cooked a 2 kilo gammon joint yesterday in a 7 litre HO. The instructions are now in the A-Z. There is also a recipe for a smaller 3lb roast pork there too posted by sdmcc.
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.
For a 4lb joint you are probably looking at around 2 hours in the HO.
The cooking times for pork/gammon are much the same. I loosely wrapped my gammon in foil to stop it drying out but with a pork joint you would want a crispy crackling and would omit this step.
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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