Why use Greendale?
Gammon and Ham: What's the difference?
The answer is – not much! Both of these delicious and versatile cuts are taken from the pig’s hind legs. Gammon is meat that has been cured (by being salted, brined or smoked) and sold raw, whereas Ham is meat that has been dry-cured or cooked, and is sold ready to eat. In a nutshell; when you’ve cooked your Gammon, it becomes Ham.
DEVON OUTDOOR BRED GAMMON JOINT
From our trusted Teignmouth-based supplier, Greendale Gammon is made with pure, additive-free British pork. It’s home-cooked and prepared in Devon, using a traditional recipe which gives a light, distinctively-flavoured cure.
SLOW COOKED HAM JOINTS
Our Ham is slow-cooked for up to six hours to bring out the natural flavour of the meat. The crackling is then removed and the joint is lightly scored, before the a honey or festive glaze and cloves are applied. The Ham is then cooked for a little longer, to allow the glaze to ‘set in’ over the whole joint, then left to rest and cool.
Maple-Glazed Cola Ham Recipe
Cooking a gammon joint in cola and then glazing it with spiced maple syrup may sound downright odd, but the result is deliciously more-ish! Don’t let the long cooking time put you off – the recipe can be made up to two days ahead and refrigerated until needed. Serves 6-8.
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