Pot-roasting times if I don't know whether it's pork or gammon?

[PartOfAWednesday]

Found a big piece of meat in the freezer. Came from an organic meat delivery some time ago and isn't labelled. It's either pork or gammon, about 3-4lb by the look of it, in a single piece, tied up in that netting stuff. I'd like to use it up by cooking for dinner tonight + freezeable leftovers.

As I don't know exactly what it is, I thought that pot-roasting would be best, maybe with apple juice or cider, onions, garlic, carrots and some herbs/juniper berries. Reckon that would work well for either pork or gammon. But I'm wondering about the cooking times - would pot-roasting until cooked through take longer if it's pork than if it's gammon? (or vice versa). I'm a bit nervous of poisoning us as I don't cook much with meat, and IIRC, cooked gammon and undercooked pork can look quite similar . Any advice?

You should be able to tell if the meat is gammon or pork by slicing off a small piece and cooking it. The pot-roast timings are about the same for gammon or pork but, in the case of gammon, the juices will be too salty to eat and should be discarded. Pork juices are not salty.

Thanks, Cogito! I'll remember that for the next unlabelled piece of meat that I find .

It turned out to be pork - I was able to tell by the colour quite early in the cooking process. I must have used a duff recipe, though, because the cooking time required turned out to be TWICE as long as the recipe recommended for that weight. We ended up eating the mash and veg, etc. for "dinner" and then having a pork sandwich when it was finally ready. Fortunately we didn't have guests!