I have a ham and a turkey crown/breast and i don't know which is which, can anyone help?

[Missanneshirley]

As above! Please can anyone help before i do nigella's coke ham with my turkey?!
Both delivered from butcher. One has string round it, one has red mesh stuff. Both look the same colour to me!! I will attempt to add pics...

These are the offending items!

Ham is pink, Turkey is white!

Red mesh = ham
String, =, turkey

I hope

Having studied both in my kitchen earlier as I was doing the same ham recipe as you...and was prepping the turkey, I can't wait to see these photos and hopefully help!

Cut a tiny bit off each one and fry it, turkey will be white in no time

Red mesh will be ham, but as a pp said, fry a sliver of each and you'll soon know.

Diesel that was my first thought but now I'm not sure! Why do you say that?

I'd say the string is the gammon and the mesh is the turkey. They look different textures and colours. Also the gammon would need holding together in that way. Good luck!

I did the cook test thing and it made dh and i think red mesh was turkey !!

Oh I thought the other way around from Now

Mesh is gammon.

Dh said string meat was saltier

Have you tried tasting the bit you cooked?

The only thing making me unsure is the mesh one has more of a fatty skin, which i think i remember from last Christmas. Can you tell i don't often cook meat ?!

I think red mesh is turkey

String is ham. I have a ham for Boxing Day and it's bound with string.

String is the ham. Look at the structure of the fat.

You guys are sounding confident/technical, i like it!

Our turkey crown from the butchers came wrapped in red mesh.

Red mesh looks like turkey to me.

Normally mesh=ham, but the marbling of the string one looks like ham and the shape and slight skin on the mesh looks like breast, so turkey

What does the reverse side of each look like?

String is ham and mesh turkey I would say

Vivalebeaver i ate the fried suspected turkey, it tasted of very little tbh, but that maybe sounds about right?

Also the outer layer of fat on the string one looks like ham fat not turkey skin/fat

Ho hohoik the reverse is what's worrying me - no fatty skin on the ham? When you do the nigella recipe you score the fat and put cloves in, and it really doesn't have much fat. She also talks about cooking it skin side down!?