What's the difference between gammon & ham?
A lot of people don’t really know the difference between gammon and ham, or how it’s made. Well, to be honest, there isn’t a great deal of difference, really, as once gammon is cooked, it becomes ham.
Gammon can be bought raw so you need to cook it before you can eat it or can be purchased pre-cooked is ready to eat immediately.
Salting, brining and smoking techniques
Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. Salting preserves food by drawing the moisture out, therefore allowing the meat to mature safely and to develop flavour. Brining works in a similar way, but actually works to keep meat as moist as possible for longer, rather than drying it out. Finally, there are a number of different smoking techniques, such as cold smoking to add flavour before cooking, and hot smoking which adds flavour and cooks simultaneously.
Gammon and ham are both absolutely delicious cuts of pork, which are incredibly versatile and can be enjoyed in a number of recipes – it’s no wonder we’ve been eating gammon and ham for thousands of years!
Bone-in Gammon
Gammon is a cured leg of pork, when cooked give a traditional taste and texture that reminds how ham should taste. Leaving the bone in enhances further flavour and appearance.
Smoked Bone-in Gammon
Smoked Gammon is produced when a gammon is placed in a smoking chamber with smouldering wood chips. This gives it a fantastic flavour and makes it suitable for a wide range of dishes.
Gammon Boned and Rolled
Gammon is a cured leg of pork, when cooked give a traditional taste and texture that reminds how ham should taste. Removing the bone allows ease of carving.
Smoked Gammon Boned and Rolled
Smoked Gammon Boned and rolled is produced when a gammon is placed in a smoking chamber with smouldering wood chips. Removing the bone allows ease of carving.
Ham Hocks
Ham Hocks are cured bacon shanks are delicious in terrines or as a portion in themselves.
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