Look here first
http://forum.sausagemaking.org/viewtopi ... 79c465242f
I dont mind starting an argument(sp)
Bacon/ham are one and the same
.
Flavours and or style are influenced by what goes into the cure and how the meat is cooked.
For instance flavours can be introduced by rubbing in spices etc when dry curing or by incorperating into a brine when wet curing (either by immersion or injection)
It is also possible to to influence the flavour of boiling bacon or ham by adding herbs and spices during the boiling (or preferably simmering or steaming stage).
There will almost certainly be more from others so hopefully we will both emerge a little more well informed
I cant help with the style i.e Irish boiling but I would imagine a fairly traditional cure to incorperate juniper and clover may fit the bill.
If you dcide upon the style and post back Im sure someone will help
Jim