In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...
I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?
What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?