What exactly is Gammon and is it nice?

[Dustyblue]

Hello All,

I'm Australian & read a lot of novels set in England. Recently many fictional characters have been pulling a 'roast gammon' out of their Agas or Rayburns & I was intrigued.

Apparently it's not quite ham but not quite a usual pork leg roast? As in, it'll be brined or salted before being baked... how is that NOT a ham?

The Australian Pork Board (yes, there is such a thing) has nothing to say about it, and I've never seen it for sale.

The mystery makes me want it more... pls fill me in? :)

Ham hocks are raw though so the cooked distinction falls over there

My dad used to call it posh bacon. We would have it with new spuds, peas and pineapple.

So what's back gammon? A different cut further up the pig?

You can also boil it in a big pan on the Aga plate. Slowly cooked in water and spices. Then slice it hot or cold.

We can buy gammon steaks here which you fry or grill and probably incorrectly refer to the meat as gammon even after it is cooked. I think a lot of people would do that about the cooked meat that is eaten hot as well, which is why the books OP read refer to taking a gammon joint out of the oven, even though once cooked it should just be called a ham.

@UsedUpUsername

Is this becoming trendy or something? I feel like this is the third time I’ve heard about gammon this week 🤔

Not over here it's not!

Oh my I am crying with laughter at this gem: (sorry quoting isn't working)-

"The Australian asking about gammon reminds me of when DP and I took an Australian friend of his to a carvery for lunch.

For the benefit of the OP, if you don't have these in Australia it's a pub where you have to queue up to choose from a buffet that is all the components of a roast dinner. They generally serve you the meat and trimmings then you put your veg on your plate yourself.

The server asked DP mate if he wanted a Yorkshire pudding. He gave us a terrified look and asked 'do I?'.

Of course we told him that he did indeed want a Yorkshire pudding, which he liked very much and went back to Australia furnished with the recipe for how to make them."

Lol, we do have buffets and carveries (and pubs, roast dinners and Yorkshire puds)!

Your DP's Australian mate was just a bit dim/lived in a cave I'm afraid, but great story nonetheless, so glad he learnt!

[quote sakabla]@Dustyblue if you’re interested Pacdon Park sell them, along with other UK pork products. They have stockists in all states I think, just check their website.[/quote]
What a brilliant website- thank you!

There isn't a stockist near me, but there IS one near my Mum & Dad's house.... they may be getting a delivery soon!

I was a bit surprised Australians didn't know what Yorkshire Pudding is but to be fair I only recently found out what Lamingtons are so who knows.

Please do parsley sauce with it, so delicious!

www.deliaonline.com/recipes/international/european/british/english-parsley-sauce

Australians DO know what Yorkshire pudding is, or at least most/many do!

Equal mix of egg/flour/milk, baked in very hot fat in a very hot oven. Bloody delectable with gravy, mmm.

Lamingtons are much harder to make and not really worth the effort IMO, but if you adore sponge/jam/coconut PLUS chocolate then, perhaps.

Parsley sauce with my (potential) gammon sounds very nice!