Why can’t I understand these instructions?

[GammonChops]

I never cook meat as I don’t eat meat. However my brain can’t fathom how long I am meant to cook this joint of gammon for, please can you help? Thank you. It’s 1kg and I hope the photo of the instructions upload!

Instructions below.

30 minutes on 240/220 then reduce to 220/200 for a further 50 minutes

First 30 mins at the higher temperature, then reduce to the lower temperature half way down the instructions for a further 50 mins. Took me a couple of read through to realise it’s all one set of instructions!

unnecessarily complicated to be sure.

Get the gammon out of the wrapping and pat dry, no more than 30 minutes before cooking.
cook at gas mark 9/220° for 30 minutes.

Decrease the oven temperature to gas mark 7/200°, and cook for a further 50 minutes.

if you want crispy crackling, remove the skin from the joint and stick back in the oven for a further 10 minutes at gas mark 9/220°.

This is the type of thing that my brain can’t do either OP. I am an intelligent, educated person but I have a weird thing with some types of instructions. It also happens when I have to fill in forms, I just seem to get this weird brain lag.
My mum has it too so I’m blaming her! 😂

30/50/10 for extra crackling is the cooking times 🤗

Yes me too, I can see why op was confused.

Thank you everyone! Since it’s been pointed out it’s all one set of instructions it makes sense!

@GammonChops label says 1hr 20 mins plus 10 for extra crispy crackling - reduce temperature from 240 to 210 after 30 mins for remaining time, but then whack back up to 220 for the crackling (separated)

i cooked it to the instructions but am now worrying it’s undercooked! I haven’t cooked or eaten meat for 35 years so please do treat me like I’m stupid! Thoughts? In fact I did cook it ten minutes longer as it seemed jelly like 🫣

Ok?

They have made it over complicated! I had to read it twice

There is nothing at all complicated about the instructions.

For you.

Corrected that for you. Everybody is different. They could have made the instructions half as long.

It looks fine to me! The fat will firm up when it’s cold.

Thank you! Yes, everyone’s brains interpret things differently. For those of us that couldn’t properly comprehend what the instructions were meaning, no doubt there are things we would understand but other people wouldn’t.

Thank you, that’s what was making me unsure. I have just googled it and it seems like the gelatin doing something during the cooking process.

Most people on this thread seem to disagree with you. Everyone’s brains work differently. Merry Christmas 😘

This had made me want gammon now! But got to wait till NYE as still got Christmas food in the fridge 😩

I normally just slow it plain in the slow cooker. Feel like doing something different. Best recipe? Don’t have a working oven only a hob, a slow cooker and an air fryer. Any suggestions welcome!

BBC good food has a meat calculator on it for all meats, just say how well done and the weight. 🥰😋