Is Pickled Pork the Same as Gammon? A Guide to Understanding These Popular Pork Products

Gammon and pickled pork are two of the most beloved pork products in many parts of the world, especially in Britain and Australia. However, there is often confusion about whether they are one and the same. The short answer is no – while they share some similarities, gammon and pickled pork are prepared differently and have distinct textures and flavors. Read on for a complete guide to understanding the key differences between gammon and pickled pork.

What is Gammon?

Gammon is made from the hind leg of a pig and is cured, either dry-cured through salting or brine-cured by immersing in a saltwater solution Gammon is not cooked or smoked during the curing process

The curing process draws out moisture from the meat while infusing it with salt, resulting in a firm but still moist texture. It also gives gammon its distinctive salty and slightly sweet flavor. Traditionally, gammon is lightly cured for 3-5 days, while commercial gammon may be cured for 7-10 days or even longer for a more intense salty taste.

Gammon sold raw for roasting will have the rind and some fat left on. Once cooked it is referred to as ham. Gammon joints ready to eat will have the rind and fat removed.

What is Pickled Pork?

Pickled pork is fresh pork that has been cured in a wet brine of water, salt, spices and sometimes a sweetener like sugar or honey Unlike gammon, it is fully immersed in the brining liquid during curing

The brine both preserves the meat and gives it a unique pickled flavor. Pickled pork has a firm texture and is also salty, though usually not as salty as gammon due to the diluting effect of the brine. It also tends to be juicy rather than dry.

The brining time can range from 3 days to 2 weeks depending on the size of the cuts. Pork cheeks, hocks and bellies are popular choices for pickling.

Key Differences Between Gammon and Pickled Pork

While both undergo a curing process, there are several important ways that gammon and pickled pork differ:

• Curing method: Gammon is dry-cured or brine-cured, while pickled pork is exclusively wet-brined. The brining liquid makes pickled pork juicier.

• Curing time: Gammon is cured for a shorter time than pickled pork, usually 3-10 days versus 2 weeks or longer.

• Flavor: Gammon has a purer salty flavor due to the dry-curing. Pickled pork is milder in saltiness but has more spice and sweet notes.

• Texture: The dry-curing makes gammon firmer and slightly drier compared to the juicy pickled pork.

• Fat content: Gammon joints have the rind and some fat left on, while this is removed from pickled pork.

• Preparation: Gammon usually needs to be cooked before eating. Pickled pork can be eaten without cooking.

• Uses: Roasting is the most common preparation for gammon. Pickled pork is more versatile, good in dishes like stews, salads and sandwiches.

Finding Gammon and Pickled Pork

In Britain, gammon is easy to find raw at butcher shops and grocers. Commonwealth countries like Australia and New Zealand may label it as “middle bacon.”

Pickled pork can be found at delis, farm shops and artisanal butchers. Asian and international grocers also stock boiled pickled pork like kaszanka sausage.

Those abroad craving gammon may have to seek out specialty British or Irish butchers. Alternatives like pickled pork are more accessible. Where neither can be sourced, the brining method works well for DIY gammon or pickled pork using fresh pork leg.

How to Cook Gammon Joints

Cooking transforms salty raw gammon into sweet, tender ham bursting with flavor. Here are some top preparation methods:

• Roasting – The most popular way to cook gammon. Roast in the oven at 160°C for 40-50 minutes per 1 kg weight.

• Boiling – Simmer in water with spices and vegetables. Lower temperature ensures moisture. Cook 20 mins per 1 kg.

• Baking – Cover with a glaze like honey, mustard or pineapple rings then bake until sticky and caramelized.

• Grilling – Great for gammon steaks. Cook under a hot grill for about 4 minutes each side.

Make sure to rest cooked gammon for at least 15 minutes before carving to allow juices to settle. Gammon pairs wonderfully with seasonal vegetables like roasted root veg. The savory-sweet flavors complement tangy chutneys or fruit relishes like spiced apple sauce.

How to Use Pickled Pork

Pickled pork can be used in various cooked dishes or served cold:

• Stews and casseroles – Adds succulent texture and tangy flavor to slow-cooked meats.

• Salads – Diced or shredded pickled pork makes an excellent salad topping.

• Sandwiches and rolls – Sliced pickled pork is tasty in sandwiches or rolls with piccalilli or English mustard.

• Pies and pastries – Combines beautifully with mashed potatoes as a filling for pies, pasties or sausage rolls.

• Appetizers – Cubed pickled pork served on toothpicks or crackers makes good finger food.

For cooked pickled pork, opt for gentle poaching, braising or roasting to prevent drying out. Pickled pork pairs well with robust flavors like mustard, horseradish and English ale.

Delicious Gammon and Pickled Pork Recipes

To highlight their differences, here are recipes showcasing gammon and pickled pork:

Roast Gammon with Pears and Rosemary

Ingredients:

• 1 boneless, rindless gammon joint (about 1.5kg)
• 1 tbsp English mustard
• 3 tbsp runny honey
• Sea salt and black pepper
• 3 pears, cored and thickly sliced
• 3 sprigs fresh rosemary

Instructions:

1. Preheat oven to 180°C. Score gammon in a diamond pattern, rub with mustard and season well.
2. Place gammon in a roasting tray. Roast for 25 mins per 500g.
3. Remove gammon from oven, brush with honey and top with pear slices.
4. Return to oven baste occasionally until glossy and caramelized, around 30 minutes more.
5. Rest gammon for 20 minutes before serving with pan juices and rosemary.

Spiced Pickled Pork Potjie

Ingredients:

• 500g pickled pork, cut into chunks
• 1 large onion, chopped
• 2 carrots, diced
• 250g button mushrooms
• 3 cloves garlic, minced
• 1 Tbsp tomato paste
• 1 cup beef stock
• 1 tsp each cumin, coriander, paprika
• Chopped parsley to garnish

Instructions:

1. Heat oil in a thick-based pot and brown the pickled pork chunks on all sides.
2. Add onions, carrots, mushrooms and garlic. Fry for 3-4 minutes until softened.
3. Stir in spices and tomato paste then cook a further 2 minutes.
4. Pour in stock and season with salt and pepper.
5. Simmer gently for 1 hour until pork is very tender.
6. Taste and adjust seasoning as needed.
7. Serve in bowls garnished with parsley.

While there are clear differences between gammon and pickled pork, both make delicious additions to the holiday table. Gammon’s pure salty intensity pairs fantastically with sweet fruit flavors when roasted. Pickled pork brings a sharper, tangy taste to hearty braises and stews.

Hopefully this guide has helped explain exactly what distinguishes gammon and pickled pork. Armed with this knowledge, you can seek out these iconic pork products and make the most of their distinct textures and flavors in your cooking.