Ham and Gammon
    |
    |
information
Ham roast is the leg of pork, and can weigh anything up to 10 lb (4.5 kg) sold with or without the bone. It can be roasted whole.
For ham on the bone, allow 25 mins per pound then add 25 mins at 425°F (220°C) gas mark 7. For ham off the bone, calculate 35 mins per pound then add 35 mins at 375°F (190°C) gas mark 4. The internal temperature should reach 190°F (88°C). If the ham has been rolled and stuffed add 5 - 10 min per pound to the cooking time. If ham is unglazed, mix equal amounts of brown sugar and honey and brush the ham 45 mins before completion of cooking.
MAIN JOINTS
Ham (6 kg) - Boiling and braising. This is the whole leg cut with a rounded end to the end of the back; saw the knuckle bone.
Gammon (5 kg) - Boiling and braising. This is the leg cut straight across from a side of bacon; saw off the knuckle bone 3 cm from the end. Can be cut into smaller joints:
Back (7 kg) - Grilling and shallow frying. Remove bones, tendons, gristle and skin and slice into rashers.
Streaky (3.5 kg) - Grilling and shallow frying. Remove bones, tendons, gristle and skin and slice into rashers.
Collar (3 kg) - Boiling. Bone, roll and tie.
Hock (3.5 kg) - Boiling. Bone, roll and tie.
SMALL CUTS
Gammon Rasher - Grilling and shallow frying. Remove the skin and bone from a whole gammon. Cut into even slices 1 cm thick. Cut nicks in the outer rim of fat to prevent curling during cooking.
