Ham is a cut of meat from the thigh of the hind leg of certain animals, especially pigs. Nearly all hams sold today are fully cooked or cured.
British ham is closely associated with the older Wiltshire cure process rather than the newer Sweet cure. Gammon steaks are thick cut and circular in shape. The word Gammon derives from the Old Northern French word jambe for hind-leg of the pig, and may also be used to refer to bacon. The depth of meat to the bone is greatest at the top of the hind limb; cutting this piece from the side and curing it separately therefore cures the meat thoroughly, easily, and this cut is the original and to this extent authentic form of Gammon. York ham is a mild-flavoured ham, lightly smoked and dry-cured, which is saltier but milder in flavour than other European dry-cured hams. that has delicate pink meat and does not need further cooking before eating. It is traditionally served with Madeira Sauce. Folklore has it that the oak construction for York Minster provided the sawdust for smoking the ham.
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Gammon Steak with Honey and Mustard Sauce www.deliaonline.com
Gammon Steak with Pineapple and Fried Duck Egg, www.ramsayspubfoodathome.com