Do you HAVE to fully defrost a joint before cooking???

[Mo2]

Aaargh! Put large gammon joint into fridge(from freezer) last night - it says 'defrost in the fridge for a minimum of 18-20 hours'.

Just got it out, and it's still partly frozen!

Have put it in kitchen (at room temp) but ideally was meant to be putting it in the oven in 45 mins time ????

What's the theory behind fully defrosting before cooking? Couldn't I just cook it a bit longer?

[suzywong]

no
it must be fully defrosted to ensure safe and even cooking, particularly a big hunk of meat with no bone to conduct heat

sorry

[Mo2]

hmm.... yes that what I suspected....

[SoupDragon]

Try putting it in a bowl of cold water. Saw that suggested on MN before.

[galaxy]

mo2 - thread hijack. Are you going out on Thursday to GT's leaving do?

[weightwatchingwaterwitch]

I'd have said it had to be fully defrosted too. Sorry.

[SoupDragon]

Can you cut it into 2 smaller bits? Might it defrost quicker that way?

[galaxy]

Can't you defrost it in the microwave then?

[Casmie]

Bowl of water thing does work well, ime... but better if you have an hour or two to spare. No Microwave?

[Mo2]

Galaxy - yes probably....

Re the joint.... had chicken instead! But will now be esting gammon joint for the rest of the week (it was a big one we had left over from Christmas (unused) so it was too big for the microwave!!