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Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3] Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto.
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.
Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product. Whole fresh pork leg can be labeled as fresh ham in the United States.
Originating in Spain, Jamon Serrano is a cured, slow-aged ham leg known for its bold, savory flavor. The Noel-brand version currently available at Costco weighs 14 pounds, is cured with ...
You should know that the bone seriously skews the weight of your overall ham. If you compare the amount of meat in a 10-pound boneless ham with that of a 10-pound bone-in ham, the difference is major.
Use this simple method to figure out how much ham to buy for your guests this Easter, to keep everyone happy without too many leftovers.