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Ham (not hock) Stew Question

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Ham (not hock) Stew Question

vivankiki | Nov 22, 2012 01:46 AM

I was wondering why when people makes soups/stews with gammon they always preboil it before then cubing it and adding to stew. Why can't you cube it, brown the cubes, and proceed from there (as you would for a beef stew, or if using shoulder of pork).

Is this possible to do? Thanks!

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