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Gammon to-day!

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Gammon also comes from the hind leg but it is cured as part of a side of bacon and cut off after wards. Gammon may be smoked separately or left unsmoked but it is not matured long enough to have a strong ham flavor and does not keep for as long as ham, which is generally cured more slowly. While some hams are meant for further cooking, some such as Parma and Bayonne hams are simply eaten in the 'raw' cured state, having been salted and then dried over several months to preserve the flesh.

I had to look up Gammon, I never heard this word before and now I know. Thank you for this picture and I am salivating. It looks to be a delicious meal. 7-8-16 9:00 a.m. Beverly (Bev)

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