Ham ,Bacon and gammon

HAM, BACON & GAMMON

BACON & CURED PORK

There are three methods of Curing bacon and salt Pork ,with day coarse salt with brine or with a mixture of salt, sugar, seasonings and preservations . After salting the meat may besmoked .Results vary depending on the cure and breed of Pig.Most bacon is made from the fatly chest meat that run under the pig .This is called steaky bacon in Great Britain bacon in the U.S. and lard in France ,The meat may be salted or both salted and smoked .Unsmoked salt bacon in Britain is described as “green” in theU.S. most bacon is smoked .French Bacon is the meatiest ,suitable for flavouing braises and stews in the form of lardons rather than being served as a separate ingredients.Other Cuts of Pork are commonly cured s Bacon . In Britain gammon denotes the hindleg of a Pig cured in one piece , that is with the ham and bacon together . Salt Pork varies from country to country. In France ,cuts such as Pork belly and hock are cured in brine for up to a month as Petis sale. This is used for hearty soups and baked withcabbage , lentils or dried beans.

HAM

Ham is the cured hind leg of a pig , smoked or salted and smoked to preserve it. Ham thatare dry salted has the best flavour and are the most tender but other hams are plungedstraight into brine, or cured in a way that combines both methods. Curing time can aslong 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 the peaches of Georgia and the aeorus of Andalucia all condrisute to flavour & texture .After salting theham may be smoked over fragrant woods such as apple , beech and hickory, then it is leftto age for 3 mon6ths to 2 years .The atmosphere must be cool and dry ,many famousham’s are cured in mountain regions.A cured ham(often called a Country or home cured ham) may weigh as much as 20 lb butsmall or medium hams up to 15 lb are less likely to be fatty. Some hams like the famousParma ham ,are intended to be eaten raw in thin slices an are often accompanied by freshfruits such as melon or figs or delicate vegetables like Asparagus. Many ham bought raw,however need to be simmered before being served .If day cured and salty whole hamsshould be soaked in cold water for several hours , before simmering .Some hams are sold pre cooked these may be served plain or cooked further and areeaten either hot or cold .The saltiness of a plain cooked ham is complemented by sweetaccompaniments such as fruit chutney and apple sauce .The French often brain a cookedham in cider with cream and apples In the southern U.S. ham steaks are often pan friedto serve with red eye gravy made with coppee or Even coca-cola.English Gammon is leg of Pork , Sometimes hand , cured on the side like bacon Heshould be cooked in the same way as ham.

COMMONLY USED HAMS

1.Ardennes

2.Smith field

3.Virginia

4.Sugar baked

5.Bayonne

6.West Phalian

7.York

8.Black Forest

9.San Daniele

10.Brunswick

 11.Coppa

 

12.Serrano

13.Parma