Gammon and ham

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Gammon and ham

Postby robr » Tue Apr 12, 2005 5:25 am

Hi, very confused here. Is gammon the same cut (ie top of leg) as ham and is the difference in that gammon is smoked after curing?
Is it possible to use Francos dry bacon cure for gammon and ham or is it better to use a wet cure method?

Rob
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Postby aris » Tue Apr 12, 2005 6:56 am

I think gammons are usually brine cured.
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Postby sausagemaker » Tue Apr 12, 2005 6:05 pm

Hi robr

Gamon is just another name for ham

regards
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Postby robr » Wed Apr 13, 2005 2:43 am

Hi thanks for the info.

Is it possible to use the dry bacon cure for ham or should I use a brine cure?

Rob
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Postby Oddley » Wed Apr 13, 2005 8:30 am

Hi robr.

I have made ham with the traditional and smoked bacon cure with leg and shoulder. With the addittion of a little more sugar they came out good.
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Postby robr » Thu Apr 14, 2005 8:41 am

Thanks for the info Oddley,
I will give the dry cure a go!
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