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Ham refers to cuts of pork meat that comes from the hind leg – it can be a whole ham which includes the butt and shank cuts, butt end which is the uppercut of the hind leg, shank end which refers to the lower cut of the hind leg, and center cut ham steak which is sliced from the center of the ham roughly ½ to 1 inch thick. All of these ham cuts can be made even more special when seasonings are combined together for a flavorful smoked ham rub.
If you’re using fresh hams and going to cure it yourself, then much better since you can introduce the spices in your brining solution or ham rub. The spices will have more time to gently seep into the very core of your meat. Working with cured hams is not a problem either. Yes, your prepared smoked ham rub will likely just flavor the surface of the meat but it still adds flavor. Envision biting into that crusty flavorful layer along with that wonderfully cured seasoned meat.
Curing your own ham may sound intimidating but it’s quite easy really. The challenge is more on finding the right spices for ham to use in your brine or dry rub. First off, choose the cut of meat that you want to use. Buy from reliable sources so that you can ensure your meat’s quality. Now, decide whether you’re going to dry-cured it (introducing salt with other spices without water – hence, dry), or wet-cured it using a brine solution (which is basically soaking your meat in water with salt and other spices).
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Now the spices for ham to use. It’s fun to experiment with different spices until you find the right combo that will ultimately make you say, this is the one! This is the not-so-secret ham rub that I’m going to keep bragging about! Sounds awesome, right? Well, before that, perhaps check your pantry first and see what spices and herbs you have there right now. Keep a mental note of what you got so far (if you’re missing a spice or two, no problem, with a few clicks now you can simply buy it online). Now see our list of spices for ham here along with suggested recipes and see which ones appeal to your taste and you would likely try.
Bay leaves or sometimes called Laurel leaves, have a pungent and bitter taste with slightly floral and herbal notes. It’s a good source of vitamins A and C, iron, calcium, magnesium, as well as potassium. It helps with blood sugar health, improves digestion, and helps relieve respiratory conditions. Bay leaves also have antibacterial properties.
Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating. Once gammon is cooked it can be called a ham and may be sold as a gammon ham.
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Gammon joints are sold at various weights, with or without the bone, smoked or unsmoked. In the past, gammons needed soaking overnight in cold water to remove excess saltiness; nowadays this is generally unnecessary because of modern curing methods - check when buying as some more traditionally cured gammons may benefit from soaking. Gammon joints can be boiled or roasted and gammon steaks (cut thickly from the joint) are best grilled or pan-fried.
Salt and pepper are the go-to seasonings for a flavorful steak, but did you know that you can make your steak’s flavor healthier without adding too much salt? Yes, you just need the right herbs for steak!
In this article, we’ll share what herbs go with steak. But more than that, we’ll also answer some of the most frequently asked questions about seasoning steaks with herbs, including what other ingredients you can use to make your steak even greater.
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