What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?
wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?
I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of edit
In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes
It's my first time of cooking cured gammon joint and I wasn't aware of how salty it is until after roasting it in the oven. I need to know if the excess salt ca