Gammon

For those who are unaware Gammon is from an Old Northern French word "Gambe" for hind- leg of the pig or ham. However, if one wants a whole ham then a ham is ordered, if one wants part of the ham (usually boned and rolled or cut into steaks) that portion of the ham is usually called Gammon. All of our hams and gammon are cured using the over 300 year old "Wiltshire Cure" method.

	Gammon Bacon cured using the "Wiltshire Cure" method, boned and cut into 3 Lb. joints. It can be sliced to make gammon steaks, boiled to make ham sandwiches or baked according to the recipe below. Joints are sold by weight on the scale labels. More Info

	Gammon Steaks Each steak Center cut (across the bone). Each steak is 3/8 in. thick weighing approximately 12 oz in weight and individually shrink wrapped. To make each steak into two Gammon Half-moon Steaks simply cut in half lengthways. Each steak is sold by the weight on the scale label. More Info

Note: For both Gammon Joints and Steaks you will be charged the per lb. price for the actual weight shipped as it is impossible to make these cuts to exact weight. (Some may be a little greater or a little less than the stated weight), but we strive to give you the stated weight.

Information: Some people have asked me to explain the difference between American hams

and Gammon hams.

American hams are mostly, except for County type hams, hams that have been injected with a curing solution (sometimes with a lot of sugar or maple flavors), then tumbled in what is knows as VACUUM TUMBLER that tumbles the ham in a vacuum chamber putting stress on the tissues of the meat causing the cure to penetrate the meat and cure the ham faster, sometimes in as little as 2-3 hours, this also causes the injected flavors to permeate the ham completely. Then the ham is usually placed in a cooker where it is cooked as well as being smoked. The whole process can take less than a day. This process or something similar is used in processing most American hams including honey baked and other expensive spiral cut hams. The reason they are cooked is to firm up the stressed tissues in the meat. American hams tend to have an aftertaste that is distinctive.

Gammon Hams Historically the word Gammon was used for cured whole sides of pork where the whole hog side including the hams, middle or loins, and the shoulders. In recent times the word Gammon is used mostly for the hams. Our hams are cured using a 300 year old method of curing called the "Wiltshire Cure" method. This is a much slower method of curing hams taking up to as long as a month to 6 weeks. The hams are placed ,some call it pickling, in a brine solution containing just enough sugar to counter some of the harsh taste of the salt but not enough to mask the natural taste of the cured ham. Our Gammon Hams are not cooked leaving you that pleasure.

Preparing your gammon

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Gammon

Information: Some people have asked me to explain the difference between American hams

and Gammon hams.

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