Is gammon a popular Easter dish in some regions? Are there any specific traditions associated with eating gammon at certain times of year?

Dec 22, 2013 ... I made a very simple white sauce which I flavoured with freshly ground white pepper and nutmeg and then added the leftover gammon and blanched ... Uncooked dry-brined leg of pork (aka English-Style Gammon Ham). Moist and tender, with perfectly balanced salty, sweet, and smoky flavors. The Gammon · 1.8kg/4lbs smoked horseshoe gammon, netting removed · 4 tbsp runny honey · 2 tbsp wholegrain mustard · 1 tbsp light soy sauce. Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. Like bacon it ... Nov 6, 2020 ... If that leg is brined, then it becomes gammon. If you cook a gammon, you end up with ham. But if the gammon is served hot from the oven and ... Feb 12, 2013 ... The glaze to use golden syrup and dijon mustard with an extra sprinkle of ground ginger to bring out the depth of flavour. Aug 27, 2013 ... The technical difference in definition is that gammon is the leg of pork cured as part of the whole side of pork then cut off while ham is the ... Jan 8, 2015 ... When you buy a gammon ham it still has the thick rind or skin on it. Once the ham has been simmered (in cola or other liquids) then the skin ... 100% Sliced Gammon ham. Approx 20/22 slices. 1kg. Jul 26, 2011 ... 3 slices good quality ham (I used gammon ham), cut into bite-size pieces. 110g mascarpone. black pepper, to season. 1 tbsp parmesan, plus extra ...