Gammon is sold in supermarkets and by your local butcher raw and requires cooking before you can eat it whereas ham is ready to eat immediately but both are made in a very similar way. Cover the pan with a foil and cook depending on the size of the flesh.

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Allow 30 minutes of cooking time for every 450 g and an additional 30 minutes for it to be cooked.

How is gammon made. Place your piece of pork also chilled in the tub and submerge it. Boil until gammon is cooked through about 25 minutes per 500g. Gammon usually comes encased in a netting - do not remove the netting as this will help the gammon to retain its shape during the simmering process.

I cover in cold water. Gammon is sold wet-cured or dry-cured smoked or unsmoked green. Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon.

Cook the meat in the oven at 180 ºC. To make your Christmas ham youll need to buy a gammon choose smoked or unsmoked on or off the bone according to your recipe and preference How to prepare a gammon joint. The main difference between gammon and ham is that gammon will be sold raw and needs.

For example the corner gammon comes from the top corner of the whole leg and slipper gammon comes from the. NOT salt as the gammon is already salty. Transfer to a non-metallic container and chill to 34C.

Ham is cooked and served fresh or dry cured using honey sugar or maple syrup. Add a few Bay leaves carrots celery onion a few whole cloves and pepper. Check doneness by pie.

Leftovers can be sliced up to make sandwiches. Bacon joints are typically made by combining cuts of bacon from the shoulder and collar whilst the hind quarters are sold as gammon with a premium on price. Gammon joints come from different parts of a pig depending upon the type of gammon.

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. Similarly to calculating the cooking time for boiling firstly you need to weigh your raw gammon joint but this time allow 30 minutes per 450g 1lb plus an additional 30 minutes and cook it at 180C 350F or Gas Mark 4. Here is the procedure for a perfect gammon roast.

Ham is often served during holidays such as Christmas and New Years Eve. Soaking the gammon in water to remove saltiness is generally a thing of the past but check with your butcher or look at pack instructions to be sure. How do I cook gammon.

Roast gammon glazed with soft-eating nectarines apricots and verjuice. Preheat the oven to 180C. Both the curing process and the smoking process add various flavourings to the meat - cures can contain ingredients ranging from cider to mustard while different varieties of wood chip such as oak or cherry can be used to infuse smoky flavouring into the gammon.

Heat all the brine ingredients in a large pan until the salt and sugar have dissolved then leave to cool completely. Gammon is cured just like bacon. Gammon can be purchased with or without the bone smoked or unsmoked.

Place your gammon into the pot together with aromatic ingredients such as chopped onion and carrot sprigs of parsley celery whole peppercorns cloves and bay leaves and cover with water. Traditionally ham referred to cooked gammon although in modern uses it is often extended to include other cooked bacon joints which include moulded meats made from combining cuts together with other additives to. Put the meat in a large roasting pan.

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