Gammon

Gammon is a British term for pork from the hind leg that has been cured, commonly by dry curing or brining, but is sold uncooked and requires cooking before it is eaten. Once cooked, the product is generally referred to as ham. The exact cure, smoking and preparation method vary by producer.

Gammon and ham

Gammon describes the cured but uncooked leg product in traditional British usage. Ham usually refers to the cooked product, although terminology can vary by market and product label. In North America, a similar product may be described as an uncooked cured ham or fresh ham that requires cooking. Always check whether the product is raw cured, partially cooked or fully cooked.

Preparation and cooking

Gammon may be simmered or poached before being glazed and roasted, or cut into steaks and grilled or pan-fried. Simmering first can help moderate saltiness and cook a large joint evenly, but soaking is not automatically required for every product. Follow the producer’s directions and taste or assess the salt level before adding further seasoning. A glaze may include mustard, honey, brown sugar or fruit, depending on the recipe.

Example: gently poach a gammon joint with aromatics, remove the rind while leaving a thin fat layer, score the fat, apply a mustard glaze and roast until the product reaches the required safe internal temperature.

Buying and menu use

Gammon may be sold as a whole joint, boneless joint or steaks. Specify the weight, bone status, cure, smoke status and whether the product is raw or cooked. These details affect cooking time, yield, portion cost and menu wording.

Chef’s tip: Check the label to determine whether the product is raw cured, partially cooked or ready to eat. Follow the supplier’s cooking instructions and applicable food-safety requirements rather than assuming all cured pork products are already cooked.

Key distinction: Gammon is cured pork leg sold uncooked in traditional British terminology; ham generally refers to the cooked product.