Pretty self explanatory really

I want to make a roast gammon joint, the type where its part boiled followed by a good roasting with honey and mustard. Tried the obvious Paengping, errr sorry, meant Rimping, but to no avail.

Am thinking that can not just get a big lump of fresh pork ham and do the same, as a gammon joint is cured to some extent I believe?

Any other people had any success?

or if anyone knows where to buy salt petre or curing salts (salt petre/salt combo) fancy giving it a go myself.

anyone else tried to wet cure a piece of pig?

From the Sausage King Menu

gammon (large) (สะโพกหมู ใหญ่) 300 BAHT/KG

the best quality dry cured gammon ฿ 300

Ham on the bone (dry cure) 38฿ per 100g (แฮม)

the best in thailand 100% ฿ 380

Try Makro on the Hang Dong road, they have a good selection of meat, poultry and fish.

From the Sausage King Menu

gammon (large) (สะโพกหมู ใหญ่) 300 BAHT/KG

the best quality dry cured gammon ฿ 300

Ham on the bone (dry cure) 38฿ per 100g (แฮม)

the best in thailand 100% ฿ 380

Sausage King probably provide the best ham around and l enjoyed it so much at Christmas that l have ordered some more.Cheaper than Ringping and seems to be of better quality than Makro. TV sponser

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