Gammon (meat)

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Gammon is hind leg of pork after curing[1] by dry-salting or brining. It may or may not be smoked. Like bacon, it needs to be cooked before it can be eaten.[2] It may be sold on-the-bone or boned and rolled.

It may be served as a roasted joint, or as steaks or rashers. It differs from ham in that ham is cured after being cut from the carcass, and the curing process for ham may be different.[3]

Gammon hock (or knuckle) is the foot end of the joint, and contains more connective tissue and sinew.[4]

Joints of cooked gammon are often served at Christmas.

The words gammon, ham and bacon are sometimes used interchangeably. And in the US in particular, the word 'ham' may refer to raw, uncured hind leg of pork.[5]

The word 'gammon' is related to the French word jambon, meaning ham, which in turn is derived from Late Latin gamba, meaning leg.[6]

See also


  2. W K H Bode; M J Leto. The Larder Chef. Routledge; 25 June 2012. ISBN 978-1-136-35712-1. p. 178–.
  3. Charles Gordon Sinclair. International Dictionary of Food and Cooking. Taylor & Francis; January 1998. ISBN 978-1-57958-057-5. p. 252–.
  4. GOOD HOUSEKEEPING. Gh Food Encyclopedia. Anova Books; 2009. ISBN 978-1-84340-503-0. p. 185–.
  5. Lua error in package.lua at line 80: module 'strict' not found.

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