Search results
Results from the WOW.Com Content Network
Ham hock, gammon hock, or knuckle, is the back end of the joint, and contains more connective tissue and sinew. [5] In the United Kingdom and Ireland, joints of cooked gammon are often served at Christmas, but is produced and sold throughout the year. It can be found in most supermarkets either as a full joint or sliced into steaks, which can ...
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot ( trotter ), but rather the extreme shank end of the leg bone.
Recipe: Food. Candice Bell/istockphoto. 3. Apple Cider Glazed Ham. New England practically invented apple cider, so it’s no surprise that this ham, coated in a sweet-tangy cider glaze, feels ...
Hamborgarhryggur – a smoked, cured pork roast. Lambalæri - heated or smoked sheep meat from a sheep's foot. Ptarmigan – gamebird in the grouse family; Hangikjöt; Oven-roasted turkey; Beverage combination of Malt and Appelsín. Jarðarberjagrautur; Möndlugrautur – a Christmas rice pudding with an almond hidden inside (the same as the ...
Also known as spare rib roast and joint, it is not to be confused with the rack of spare ribs from the front belly. Pork butt , despite its name, is from the upper part of the shoulder. The Boston butt , or Boston-style shoulder cut, comes from this area and may contain the shoulder blade.
Traditionally the sausage used is a cocktail-sized pork-based chipolata and the wrapping a streaky bacon, but variations include those using chorizo or chicken sausage, using sausages with added ingredients such as apples or chestnuts, using full-sized chipolatas, or using flavoured or smoked bacon. [2]
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]
A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C. [8]