Gammon is a delicious cut of pork, made from the hind legs of a pig. It’s cured in the same way as bacon, by dry-salting or brining, and also like bacon, you can get smoked or unsmoked varieties. Gammon is sold uncooked, either on the bone or off the bone and rolled. The main difference between gammon and ham is that gammon requires cooking, whereas ham is sold pre-cooked or cured and ready for eating.
There are quite literally hundreds of different types of ham – far too many to mention. There are, however, a couple of standout examples, which are famous the world over. From Italy, there’s Parma ham with its slightly nutty flavour, the highly praised Jamón Ibérico from Spain, and of course everyone’s favourite classics such as York ham and the traditional Wiltshire cure ham.
Both gammon and ham make delicious additions to many meals, and can be served in a number of versatile ways. A classic dish is gammon steaks freshly cooked and served with a slice of pineapple, a fried egg and vegetables. Gammon, ham and bacon also work so well with fish, seafood and chicken. Eaten hot or cold, it’s an all year-round staple which can be used in many meals, from healthy salads to adding to warm wintery soups, in fact, we have plenty of delicious gammon & ham recipe ideas to get you inspired as well as how to cook gammon & ham and the difference between gammon & ham.