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Gammon vs Ham. Gammon is meat from pig that is very versatile and traditionally been associated with the festivities around Christmas. Ham is also pork and comes from the same part of the body of the animal. Both ham and gammon are loved by people around the world because of their taste and flavor. However, many people remain confused as to whether it is ham or gammon that they are eating because of their obvious similarities.
This article attempts to highlight the differences between gammon and ham depending upon their curing and treatment. Gammon is meat from the pork that comes from its hind legs and one that is sold raw. However, gammon is cured before it is sold. Christmas festivities are incomplete without gammon though gammon is bought and cooked all-round the year. This is why it is sold in smaller joints with corner, middle, and slipper gammons being the common names of gammon pieces being available in the butcher shops.
The thing to remember is that gammon is meat from the hind leg of the pig that is cut after it has been cured.
Gammon is sold in supermarkets and by your local butcher raw, and requires cooking before you can eat it, whereas ham is ready to eat immediately, but both are made in a very similar way.
Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. Salting preserves food by drawing the moisture out, therefore allowing the meat to mature safely and to develop flavour. Brining works in a similar way, but actually works to keep meat as moist as possible for longer, rather than drying it out. Finally, there are a number of different smoking techniques, such as cold smoking to add flavour before cooking, and hot smoking which adds flavour and cooks simultaneously.
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