Ham, Bacon & Gammon
Ham, Bacon & Gammon Ham Ham is the cured hind leg of a pig, smoked or salted and smoked to preserve it. Ham that are dry salted has the best flavour and are the most tender but other hams are plunged straight into brine, or cured in a way that combines both methods. Curing time can as long as 2 months. Salt used for curing is usually mixed with sugar an assortment of spices, particularly pepper and with nutritive preservatives that add Pink colour and protect meat from botulism toxins. The feed given to the Pig affects the taste of ham, the peanuts of virgin, and the peaches of Georgia; all contribute to flavour & texture. After salting the ham may be smoked over fragrant woods such as apple, beech and hickory, then it is left to age for 3 months to 2 years. The atmosphere must be cool and dry, many famous ham’s are cured in mountain regions. A cured ham (often called a Country or home cured ham) may weigh as much as 20 lb but small ...