Bacon and Ham Cuts

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Allow 375g (12oz) meat on the bone and 175g (6oz) meat off the bone per person.
Cooking method Cuts
Boil Gammon: hock, corner, middle, collar, forehock
Bake Gammon
Grill/Barbecue Gammon steaks; bacon: back, streaky

© 1991 All rights reserved. Published by Websters International.