Gammon Glossary Term - Related Content
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Ham Glaze Recipes Collection ...
Gammon - the same cut of pork as ham, though cured differently.
Garbanzo bean - see chickpea.
Garbure - a casserole or stew made of cabbage, beans, potatoes and pork or bacon.
gammon
half ham Notes: Whole hams are too large for many families to handle, so manufacturers often cut them in half. The butt half = butt end is higher up on the hog, and is meatier, fattier, easier to carve, and more expensive.
Gammon
From an Old Northern French word "Gambe" for hind- leg of the pig or ham; popular in Great Britain.
Ham Portions ...
Gammon with spiced rhubarb chutney
By Gregg Wallace
Shepherd's pie
By Gregg Wallace ...
English gammon
Bacons made from the back of a hog are much leaner, and do not taste the same as bacons made from the pork belly. Bacon made from the back of the belly are fatter than bacon made from the front of a belly.
To press an ingredient or ingredients into the surface of another ingredient, eg stud the gammon with cloves; stud the leg of lamb with fresh rosemary and slivers of garlic.
Waitrose
Useful information ...
gammon (Brit.) Ham; the bottom part of a side of bacon.
ganache (Fr.) A rich chocolate filling for French pastry, made of semi-
sweet chocolate melted with heavy cream, that sets when cool.
Gans (Ger.) Goose; Gansleber is goose liver.
 See also: Roast, Salt, Water, Sauce, Cooking
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