millers Posted August 27, 2013 Share Posted August 27, 2013 Ok, my 8 year old son is really missing roast gammon joints ......what is the alternative in OZ ???? Helllpppppp.....he wants he's favourite tea !!! When I went to the butchers here they looked at me like I had 2 heads!!!lol:arghh: Quote Link to comment Share on other sites More sharing options...
wirralrosie Posted August 27, 2013 Share Posted August 27, 2013 Ok, my 8 year old son is really missing roast gammon joints ......what is the alternative in OZ ???? Helllpppppp.....he wants he's favourite tea !!!When I went to the butchers here they looked at me like I had 2 heads!!!lol:arghh: Coles and some IGA's sell Mcloughlin's Irish bacon, black pudding, sausages and boiling bacon or bacon steaks. I love gammon too and this is the nearest I've found to it here. Not cheap tho, I've just paid $9.83 for a joint weighing 762kg and $9.17 for 470kg bacon. It is nice tho. I slow cook the joint and make soup but I guess you could roast it. They call it pickled pork here and it is not nice, tastes like pork in vinegar nothing like gammon! if anyone else knows where you can get proper English gammon I too would be very interested to know! Quote Link to comment Share on other sites More sharing options...
ramot Posted August 27, 2013 Share Posted August 27, 2013 Pickled pork is ok. I soak it, then part boil it, then roast it with honey, mustard and Demerera sugar. It's not too bad. however if you are lucky enough to live near Cooroy in QLD then there is a great British butcher who sells his own gammon, both steaks and joints, but it's not cheap, but it's worth every dollar!!!! Quote Link to comment Share on other sites More sharing options...
Johndoe Posted August 27, 2013 Share Posted August 27, 2013 Buy a joint of Ham, (they're already cooked here) steak it, and cook as you would gammon, but only until it's thoroughly hot....................hard pressed to tell the difference. Quote Link to comment Share on other sites More sharing options...
Johndoe Posted August 27, 2013 Share Posted August 27, 2013 (edited) I've just paid $9.83 for a joint weighing 762kg That's bloody cheap but how are you going to eat all that ham???? :tongue: I pay 4.99 a kilo for a full or half ham. Used to pay 3.99 but they've put the price up.. Edited August 27, 2013 by Johndoe Quote Link to comment Share on other sites More sharing options...
boganbear Posted August 27, 2013 Share Posted August 27, 2013 A friend of mine in Adelaide managed to get a gammon joint. she had to go to the butcher, describe what it actually was and which part of the animal it was from and wait 3 weeks for the butcher to find a supplier. All of the people I know of who want gammon come from up north so it must be a northern thing. Quote Link to comment Share on other sites More sharing options...
ramot Posted August 27, 2013 Share Posted August 27, 2013 Never lived in the north, definitly a southerner, but do like gammon. Always like to to be the exception to the rule!!!! Quote Link to comment Share on other sites More sharing options...
Petals Posted August 27, 2013 Share Posted August 27, 2013 There is a butcher in Hastings Vic who will cure pork etc as he has facilities to do it. Just have to go and order from him. If in Victoria I would phone the British Butcher in Dandenong and ask him where you can get hold of gammon in your area bound to know. Quote Link to comment Share on other sites More sharing options...
butler Posted August 27, 2013 Share Posted August 27, 2013 You've made my day Ramot, we are about to move near Cooroy, like the sound of the butcher! Quote Link to comment Share on other sites More sharing options...
Guest Posted August 27, 2013 Share Posted August 27, 2013 Aussie bacon never as good as British either. They need some training on pig products Quote Link to comment Share on other sites More sharing options...
Peach Posted August 28, 2013 Share Posted August 28, 2013 Aussie bacon never as good as British either. They need some training on pig products Lol. Yeah, I can't wait until Aussie bacon gets pumped full of salt water like the British stuff. Not. Quote Link to comment Share on other sites More sharing options...
Incata Posted August 28, 2013 Share Posted August 28, 2013 We are southerners and loved Gammon and Pineapple. Really do miss it. Quote Link to comment Share on other sites More sharing options...
Guest Posted August 28, 2013 Share Posted August 28, 2013 Lol. Yeah, I can't wait until Aussie bacon gets pumped full of salt water like the British stuff. Not. Don't care what's in it. Taste's great!. Quote Link to comment Share on other sites More sharing options...
Guest Ptp113 Posted August 28, 2013 Share Posted August 28, 2013 Aussie bacon never as good as British either. They need some training on pig products No, you just need to learn how to shop. There's better bacon available here compared to the pommy (Danish) rubbish, but it isn't in supermarkets. Quote Link to comment Share on other sites More sharing options...
ramot Posted August 28, 2013 Share Posted August 28, 2013 (edited) You've made my day Ramot, we are about to move near Cooroy, like the sound of the butcher! Just wait till you taste his made on the premises sausages!!!!! Edited August 28, 2013 by ramot The strange thing is he comes from our old village in Nottingham. Quote Link to comment Share on other sites More sharing options...
Guest Ptp113 Posted August 28, 2013 Share Posted August 28, 2013 Our corner shop sells organic gammon and pickled pork so it must be available elsewhere Quote Link to comment Share on other sites More sharing options...
wirralrosie Posted August 28, 2013 Share Posted August 28, 2013 That's bloody cheap but how are you going to eat all that ham???? :tongue: I pay 4.99 a kilo for a full or half ham. Used to pay 3.99 but they've put the price up.. Haha! Think I meant .762 of a kg! It's certainly nothing like the size of yours!:-) Quote Link to comment Share on other sites More sharing options...
KevR Posted August 28, 2013 Share Posted August 28, 2013 IGA in St.Kilda do British Gammon Steaks in case anyone is interested... Quote Link to comment Share on other sites More sharing options...
Peach Posted August 28, 2013 Share Posted August 28, 2013 Our corner shop sells organic gammon and pickled pork so it must be available elsewhere Is that Cook shops? Love a bit of gammon myself. Quote Link to comment Share on other sites More sharing options...
beach pig Posted August 28, 2013 Share Posted August 28, 2013 if you are in Adelaide I know the butchers at Reynella sell the proper gammon steaks straight off the leg and cured just like back home Quote Link to comment Share on other sites More sharing options...
Petals Posted August 28, 2013 Share Posted August 28, 2013 (edited) http://www.robsukproduce.com.au/order.html Have a look at this web site its in Melbourne Another one for Melbournites http://www.pacdon.com.au/ they do farmers markets etc Edited August 28, 2013 by Petals Quote Link to comment Share on other sites More sharing options...
Guest Ptp113 Posted August 28, 2013 Share Posted August 28, 2013 Is that Cook shops? Love a bit of gammon myself. Ask for Daniel and he'll get anything you want. None of that pommy water filled anti-biotic and hormone laden crap. Just superlative Trunkey Creek organic. [h=1]Fresh, Smoked, Pickled & Processed[/h] Double-smoked Middle Bacon - 500g pkt Double-smoked Shoulder Bacon (rindless) Short-cut Bacon (rindless) 200g pkt Streaky Bacon - 500g pkt Chinese BBQ Pork: pork fillet cooked ready to eat Belly Roast: Fresh Boned & Rolled Leg Roast: Fresh Pickled Pork (neck) Pork Fillet: Fresh Pork Leg Roast (Bone-in): Fresh Pork Mince: Fresh Pork Racks: Fresh Pork Scotch: Fresh Double-smoked Bone-in Leg Ham - half 5kg, whole 10kg Double-smoked Sliced Leg Ham - 200g pkt Double-smoked Whole Leg Ham (boned & rolled) 2kg or bigger Gammon Steaks: Smoked Ham Hocks: Smoked Ham Steaks Kessler Mini Gourmet Hams (rolled leg rindless 600g) Pancetta Speck Cheeky Chorizo: Hot & spicy [testimonial] Cool Cabanossi Kick Ass Kransky: has a mild bite Piping Hot Peppy (cracked black pepper, toasted onion flakes - has a peppery bite) Salami - Mild [h=4]Fresh Gourmet Sausages[/h][We make thick, thin, long and chipolata sausages] Plain Pork Sausages: Fresh Pork & Sage Sausages: Fresh Pork, Bacon & Onion Sausages: Fresh Pork & Honey Sausages: Fresh Italian Pork Sausages: Fresh Enough there to keep most happy! [h=1][/h] Quote Link to comment Share on other sites More sharing options...
Bobbsy Posted August 28, 2013 Share Posted August 28, 2013 Frankly I've never been able to tell the difference between gammon and ham. The technical difference in definition is that gammon is the leg of pork cured as part of the whole side of pork then cut off while ham is the leg cut off then cured. Even in the UK I'd buy them interchangeably. Try any of the hams available at all supermarkets or butchers--find one that appeals to you (smoked or not smoked etc.) and give it a try. I wouldn't spend huge amounts of money to get gammon when the differences are negligible. Quote Link to comment Share on other sites More sharing options...
Peach Posted August 30, 2013 Share Posted August 30, 2013 Frankly I've never been able to tell the difference between gammon and ham. Can you re-cook a ham and have it almost falling apart - bit like silverside? Quote Link to comment Share on other sites More sharing options...
Bobbsy Posted August 30, 2013 Share Posted August 30, 2013 Absolutely. The best way is to simmer it in water until you hit the texture you want--you'll go through "tender but sliceable" to "falling apart like silverside" as time moves on. I tend to get it to the "tender but sliceable" stage then take it out, trim the skin (if it has some) and glaze with mustard powder, honey and brown sugar and bake for half an hour or so, basting in the glaze every 10 minutes. Cutting a crosshatch into the ham and poking in cloves is optional. This tends to end up just short of falling apart. Quote Link to comment Share on other sites More sharing options...
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