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Gammon confusion

post #1 of 4
Thread Starter 
Looking for some help from our cousins across the pond. An expat UK'er over here wants some gammon. It looks like, after extensive research online, that it is a cured, cold-smoked pig is this different than ham?

I talked it over with my friend and they insist it is different. Need some help here.
post #2 of 4

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. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating.
post #3 of 4
Thread Starter 
Yeah, same stuff I came up with Dave. Was thinking there must be some other steps being missed. "Cured the same as bacon" doesn't mean much, as we know it can be done a number of ways. Saw some posts saying it was cured still attached to the bacon and then seperated after curing, so maybe its a shorter curing time? rather than the 30ish days we would cure a ham here. The recipes I've found look like a ham cure to me done for less time. salt to sagar ratio about 2:1 plus curing agent(many called for saltpeter, would use cure#1) and cured for 14 days using an injection/dry rub combination.

So after all this, it still seems to be a cold smoked ham.., aka becomes ham once cooked
post #4 of 4
I don't have anything else to add as everything discussed so far is what I know too. I am interested in hearing anything new and would live to see this project!

I'd be tempted to go to the following blog and and PM the owner. He's seems to have a good handle on curing.
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