what's the difference......

[crisgal]

between a bacon joint and a gammon joint?

[pastafreak]

Apparently nothing-except what part of the pig they come from. Gammon from the hind leg,and bacon from the shoulder.

[EcclesCake]

As pasta says it is down to the cut. Gammon is generally brine cured whereas you might tend to buy dry cured bacon.

[Old_Geezer]

Bacon is sliced and comes with fried eggs for breakfast, whereas gammon is sliced and comes with fried eggs for lunch, or maybe dinner.

[crisgal]

well i never knew that!
I had the option of one or the other and wasn't sure what the difference was.
My husband once had a bacon 'chop' cooked in honey and mustard sauce. he said it was the one of the nicest things he's had.
I look out for them in the supermarket, but never seem to see them.
I wondered if a bacon joint would be the same flavour.
Obviously, a gammon steak cooked in that sauce would be just as nice!

[vivandorron]

I recall having once asked the same question in AB,.Unfortunately I am unable to find it. However, the following may help:-

http://www.theanswerb...k/Question661925.html

Ron.

[crisgal]

if it's the cut of meat then, would it be that the shoulder (bacon) joint will need longer cooking and be more tender? Like a shoulder of pork?

[mccfluffy]

You get bacon chops in most of the supermarkets, i have no probs getting them from sains/asda, with the gammon usually

[askyourgran]

crisgal I buy bacon or ham joints from Asda/Morrisons, I boil/simmer the joint first with bayleaf and sugar in the water depending on the size, for an hour. Take it out and put in a roasting dish cut off the skin and score the fat into diamonds and stud with a few cloves with a little water in the bottom of the dish, spoon a honey glaze on the top of the joint and put into the oven for about 30mins to brown at 180 or gas mark 5.

[boxtops]

Bacon steaks in parsley sauce is particular nice.

[pastafreak]

I've cooked both bacon and gammon joints in the slow cooker...melt in your mouth...;-)

[vivandorron]

I find it difficult to tell the difference between Bacon and Ham when done in my Slow Cooker. It just appears to me that Bacon has more fat strips running through it.

Ron.

[crisgal]

as would pork shoulder vivandron. I was thinking of using my slow cooker. My friend said she cooked her last gammon joint in one, in lemonade. I love gammon boiled in coke, so definitely worth a try!

I love parsley sauce so will try that too.
I must have been looking in the wrong place, mc fluffy!

[vivandorron]

I use my Slow Cooker as if it were an oven. A cupful of water poured into it and whatever meat is being cooked I wrap with kitchen foil.... Completely contrary to the user manual which says to completely cover with water or stock. The meat then comes out tender without being watery.

Ron.

[crisgal]

that's very interesting ron. I could leave that all day and it wouldn't dry up?

[mojay]

oooh Ron could I do that with pork chops - what about timing - and High/med /low etc ?

[237SJ]

My father used to rear pigs. My mother said she would never use the shoulder because that is where farmers inject antibiotics or any other drugs that are needed. I`m not sure how the drugs disperse within the body but the shoulder was always a little bit out of bounds for my mum. Maybe an expert on here could elaborate.

[pastafreak]

I don't wrap in foil. Put chops or other meat on top of seasoning and sliced onions. A bit more seasoning and onions on top of the meat. No more that 1/2 cup of water. High for first hour-then turn down to low. I have a *tiny* 1.5 litre slow cooker that cooks quicker than the 3.5 I used to have. Chops done in 3-4 hours. My favourite is belly pork...mmmm!

[mojay]

thanks p/freak I'm trying to get used to cooking for one and 'my' own preferences :)

[vivandorron]

Sorry mojay for having overlooked your question to me.

However, pastafreak I thank for having provided the answer which you require.

Actually, I only use the Slow Cooker for joints of meat. Nevertheless, I wouldn't be afraid to do what pasta has suggested, along with a tin of condensed mushroom soup poured over the onions and chops, together with a handful or so of frozen chopped mushrooms....Cooked on low for up to 5hrs should be ok.

My tummy is now rumbling at the thought of Pork chops served with an onion and mushroom sauce. (Or should I say 'Jus' which seems to be the in-word nowadays.)

Ron.

[whiskeryron]

I like one of those beef chops with a few taters 'n greens.
http://tinypic.com/r/27x1a4h/7

Ron.