Quizzes & Puzzles1 min ago
difference between ham and gammon?
10 Answers
what the difference between ham and gammon?
I'd like to cook a roast (ham or gammon) to serve Xmas day for 6. Whats a good size? Whats a good method of cooking.
I think I might cook it the day before and either serve it cold on the day or maybe reheat it gently?
thanks in advance as always
I'd like to cook a roast (ham or gammon) to serve Xmas day for 6. Whats a good size? Whats a good method of cooking.
I think I might cook it the day before and either serve it cold on the day or maybe reheat it gently?
thanks in advance as always
Answers
Best Answer
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For more on marking an answer as the "Best Answer", please visit our FAQ.Hi evedawn.....apparently a gammon is raw, whereas a ham is cooked.
here is a site with several cooking methods-
http://www.accessentertainment.co.uk/Eatingin/ Recipes/Gammonjoint.htm
I always boil the joint first,then roast it . I score the fat and smother it in a mixture of honey and mustard. If I were you I would most likely opt for a joint weighing approx 6lbs...then you should have some left for sandwiches on Boxing day-yum!!
here is a site with several cooking methods-
http://www.accessentertainment.co.uk/Eatingin/ Recipes/Gammonjoint.htm
I always boil the joint first,then roast it . I score the fat and smother it in a mixture of honey and mustard. If I were you I would most likely opt for a joint weighing approx 6lbs...then you should have some left for sandwiches on Boxing day-yum!!
Oh yum! I love a ham at christmas.
I boil mine 1st the score the fat and smother on mustard and marmalade mixture. It all slides off in the oven so I just keep spooning it back on. The fat goes all sticky and sweet and frankly not much of it stays on long enough to reach the table when it comes out! Cooks perks and all that!!
I boil mine 1st the score the fat and smother on mustard and marmalade mixture. It all slides off in the oven so I just keep spooning it back on. The fat goes all sticky and sweet and frankly not much of it stays on long enough to reach the table when it comes out! Cooks perks and all that!!
Thank you - ALL!!!
As always AB has been very helpful. And of course I was HOPING PAsta would reply cos found her (or his?) responses great in the past.
As for doing a small one first...good idea PAsta.....dunno if it'll feed ALL the ab'ers I'd want to invite over though :-)
(PS - we'll be out tomorrow so doing Sundays traditional roast TONIGHT) ... doing Roast beef which I have soaked in red wine, red wine vinegar, nutmeg, crumbled bay leaves
overnight. Gonna cook it reeeeeaaaalll slow and hope it's tender....will let you know if it turns out ok....if not i'll be back on here to ask for advice.
As always AB has been very helpful. And of course I was HOPING PAsta would reply cos found her (or his?) responses great in the past.
As for doing a small one first...good idea PAsta.....dunno if it'll feed ALL the ab'ers I'd want to invite over though :-)
(PS - we'll be out tomorrow so doing Sundays traditional roast TONIGHT) ... doing Roast beef which I have soaked in red wine, red wine vinegar, nutmeg, crumbled bay leaves
overnight. Gonna cook it reeeeeaaaalll slow and hope it's tender....will let you know if it turns out ok....if not i'll be back on here to ask for advice.