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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 ...
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And if the cured gammon is cooked as an entire joint, it becomes a ham. Gammon can be cooked in other ways, such as in the form of gammon steaks; these are not referred to as ham. The term "gammon" is derived from the french word jambon, which means ham, and is derived from the french word for leg: jambe. >snip<
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.
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When cooked, gammon is ham. Cooked ham joints are a popular dish around Christmas time, particularly in the Anglosphere and Northern Europe. Gammon can also served as gammon steaks, which are fried or grilled, and served in a similar manner to bacon .
Pork belly cut, showing layers of muscle and fat A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig (Sus domesticus).It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE.
The Jambon sec des Ardennes (lit. French for Ardennes dry-cured ham) is the collective certification mark for dry-cured hams from the French department of the Ardennes, made from pigs' legs purchased from local farmers and processed by salting, drying and aging.