WHAT’S THE DIFFERENCE?
HAM & GAMMON
The simple answer is that gammon needs cooking before you eat it and ham doesn’t. After cooking, a gammon joint technically becomes a ham. Both use meat from the back leg of a pig – or the whole leg – which is dry-cured or brined in the same way as bacon. Often ingredients such as sugar and spices are added to give character to the cure. Gammon and ham are both available smoked or unsmoked.