Ham

[Swimmingmin]

Apologies if these are silly, and dull, but I have some questions about ham:

1. I am trying to reduce UPFs so if I wanted to cook a ham, say in my slow cooker, to be used as cold cuts for sandwiches or salads what joint of ham should I buy? I’ve used cold leftover gammon before but it tastes too, um, gammony, ifyswim. I don’t want it smoked and I want it to taste like “plain” ham possibly cut off the bone that you would buy at a deli from a slicing machine. Also open to advice as to cooking method if slow cooker is not the way to go.
2. My grandma used to serve up “boiled bacon“, again as cold cuts but tasted slightly different to gammon and plain ham if I remember correctly. Which joint would this have been? A ham hock possibly? I’m pretty sure it wasn’t gammon.
3. I have the remainder of a large gammon joint from Christmas in my freezer. How would I best reheat this to serve with chips, peas, pineapple, egg etc?

I realise I come across as absurdly obsessed with gammon, and promise you this is not the only component to my diet, but would welcome all and any advice. TIA

I’ve always made it from a gammon joint, boiled in water then roasted in the oven coated in honey. It tastes like ham then rather than gammon.
However, I have only recently realised that it’s not a ‘joint’ as such at all. It’s all reformed! ‘Formed from select cuts..’ is on the back of all the packs I’ve seen in supermarkets. Maybe speak to a butcher?
If I was having it with chips and peas I’d have it cold anyway tbh.

we do this sometimes we get an unsmoked gammon joint. I cook it different ways I either boil then bake it or pressure cook it in my multipot then airfry it, it tastes nice, you can also cut and freeze it.

@JustOneFootInFrontOfTheOther

Brilliant idea to ask a butcher, and why didn’t I think of having it cold?! Thank you.

@Mrsjayy

Thank you. I’m trying to get away from gammon though, and want to use a proper joint ifyswim. Thanks though.

Nigella explains the difference between gammon and ham here. We prefer unsmoked gammon and I usually cook in coke. Any leftovers I usually serve at room temperature or if the oven is on, warm gently in the oven.

https://www.nigella.com/ask/smoked-gammon#:~:text=Our%20answer,chips%20or%20using%20liquid%20smoke.

And Delia explains the difference between a bacon joint and gammon here.

https://www.deliaonline.com/ingredient/bacon-including-gammon#:~:text=A%20bacon%20joint%20is%20a,baking%20a%20piece%20of%20gammon.

Op you would probably need to buy pork and do all the curing and what not yourself I wouldn't have the patience for that and probably just eat cheese or tuna sandwiches 😀

It would be much healthier to have cooked chicken in sandwiches. Gammon has a lot of salt in.

I agree @Rosesanddaisies1 If you want to avoid the processed meat which ham is then chicken is probably better.

In my local butcher shop the joint I think you want is called horseshoe

Thank you everyone for your input. I’m beginning to understand the difference between ham and gammon now. I agree chicken/tuna/cheese is a preferred alternative.
Thank you @purplecorkheart, that is just the info I was after.