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Gammon and ham
Posted:
Tue Apr 12, 2005 5:25 amby robr
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
Posted:
Tue Apr 12, 2005 6:56 amby aris
I think gammons are usually brine cured.
Posted:
Tue Apr 12, 2005 6:05 pmby sausagemaker
Hi robr
Gamon is just another name for ham
regards
Sausagemaker
Posted:
Wed Apr 13, 2005 2:43 amby robr
Hi thanks for the info.
Is it possible to use the dry bacon cure for ham or should I use a brine cure?
Rob
Posted:
Wed Apr 13, 2005 8:30 amby Oddley
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.
Posted:
Thu Apr 14, 2005 8:41 amby robr
Thanks for the info Oddley,
I will give the dry cure a go!
Rob