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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
If vacuum-sealed, it can last until the 'use-by' date. Once opened, it should be cooked within 3 to 5 days.
Yes, you can freeze it for 1-2 months. While it remains safe longer, the quality and texture may begin to degrade after that.
The rump is the upper part of the leg. It is generally leaner than the shank but may contain more connective tissue.
No, washing raw meat is not recommended as it can spread bacteria. If it is too salty, you can soak it, but do so carefully.
Pork shoulder (picnic ham) is the closest substitute. For a non-pork option, smoked turkey drumsticks can provide a similar cured flavor.
Yes, in many regions, 'gammon' refers specifically to the raw, cured hind leg of pork, which includes the rump cut.
Look for a slimy texture, a sour or off smell, or any grey/greenish discoloration on the meat.
Yes, because it is cured, ham rump is significantly higher in sodium than fresh pork cuts.
unheated ham rump is a versatile ingredient found in cuisines around the world. With 163 calories per 100g and 21.2 grams of protein, it's a nutritious addition to many dishes.
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