Robert gammon steak

sarah

I'm back. :o))

You are right, it is a type of ham-bacon

Gammon, York, Sweet Suffolk, Suffolk Treacle, Cumberland, Devonshire, Hereford, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire, Old Derbyshire, Roxburgshire, Aberdeenshire, Wiltshire, Bradenham. Just to name a few.

The only different on cures there are only two types of curing process, is that one is a liquid cure water, salt and spices and it what is known in the trade as a fast cure if it is injected into the meat, the other is a dry cure salt and spices rubbed on the meat and this is known as a slow cure.

Gammon is the cure, the whole pig can be put into the cure what it goes into cure defines the type

Shoulder and collar are typically used when cured as bacon joints, the leg on the other hand once it gets cured and cooked is the ham.

Ok. From my book British Cooking 1976 editor Lizzie Boyed. Based on research undertaken for the British Food Information Service of Food from Britain and the British Tourist Authority by the University of Strathclyde.

Bacon, Gammon and Ham.

Throughout the history of civilization, a variety of processes have developed aimed at making meat more palatable, especially when it had to be stored for winter supplies. The use of salt was one of the earliest methods, simultaneously with smoking which dried out the flesh and also gave it a delicate aroma from the peat fire. The flesh of the pig was commonly used for these preserving procedures; pig meat was originally known as bacon and this name was retained for salted, dried and cured flesh taken from the back and sides of the pig. The leg, cured separately, was known as ham; over the centuries regional curing methods occurred which have survived into the 20th century as Wiltshire, Suffolk, Bradenham and York hams.

Refined curing methods resulted in the Gammon. Like ham, this comes from the hind leg, but it is salted in one piece with the bacon joints and then cut from the carcbutt for smoking or for immediate consumption.

Gammon and Bacon.

Gammon and Apricot Pie Buckinghamshire Gammon rashers and steaks are cut from the tender, lean middle part of the loin and whole leg.

Gammon Steaks. Bacon chops, gammon rashers and steaks are suitable for frying after trimming away the surplus fat.

Baked Ham and Gammon. The Elizabethan custom in Oxfordshire of stuffing whole hams with apricots for the annual wool fairs is thought to have been brought to America by the English Pilgrim settlers.

As you might have surmised, I'm back.

Which is why September on is the best time if one has not sufficient place to keep things cool.

R. but again what would I know. :o).