Gammon (meat)

Sliced gammon

Gammon is the hind leg of pork after it has been cured[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 without bone, 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, or on Boxing Day.

Gammon is often purchased to be further cured into ham – this is carried out by immersing the joint in water, then adding sugar, salt, spices, and other ingredients, and bringing it to the boil.

The words gammon, ham and bacon are sometimes used interchangeably. Particularly in the US, 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

References

  1. ↑ http://www.bbc.co.uk/food/gammon
  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. ↑ Ham and Food Safety, USDA, retrieved 2013-12-28
  6. ↑ http://www.etymonline.com/index.php?term=gammon


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