Difference between Gammon and Ham???

cathodetube

This is funny! I always think of it as a thick smoked pork steak that you have with pineapple! I am going to ask some butchers over the next week and see what they say. The jambe explanation sounds good, in Spain ham is jamon, France, jambon. Trust the English to have two different words!

hannahO_2

So 4 years later I am asking the same question.
When you cook a raw Gammon does it become ham? LOL

I wanted to make a batch of Pea and Ham soup but ended up buying gammon joint instead of ham hoc. I hope it will turn out ok.

Does anyone know if I have to soak in the water overnight?

BTW: Apparently a bacon joint can be from practically anywhere on the animal, but a gammon MUST come from one of the back legs where they join the hip.

http://uk.answers.yahoo.com/question/index?qid=20091224081944AAOqXuP

meanmarie

In Ireland we refer to the whole back leg of a pig as 'ham' once it has been salted, gammon for me would be the very end of back of pig. Bacon comes from the fore-quarter of the animal, it is fattier, but very tasty when cooked with cabbage and served with nice floury potatoes!

My normal way of cooking all cured pig is to cover well with cold water, bring to boil, drain and cover again with cold water bring to boil and boil for at least 25 mins per pound, when cooked, cool in cooking water.

Marie

hannahO_2

Throwing away the 1st lot of cooked water seems a waste of flavour but I guess it is because of salt?

Amanda65

No help with the gammon / ham debate but when I do gammon in the slow cooker or in the oven I cook it in Ginger Ale and it's delicious

haddckandchips

The answer is that they are both cut from the leg of pig and are both cured meats, but the difference between the two is that:

HAM - The meat is cut from the leg of a pig and then the cuts of meat are cured (treated with salt).
GAMMON - The whole carcass of the pig is cured first as one mass, and then the meat is cut from the leg afterwards.

So it's simply the difference of whether it's cured before or after being cut from the leg.

(someone said this earlier but seemed to have got ignored)

COOLTRIKERCHICK

I havent bought a gammon joint in ages, and now i have bought 3:rotfl:, well hubby has actually sent him to the butchers...and i wanted a gammon joint and a ham hock..

but anyway... i want to boil the gammon joint, so i can use it for sanwiches next week, and i cant remember do i need to soak it for an hour or 2 , and hten rinse before i cook it, so its not so salty?

Pink.

Hi Cooltrikerchick,

I normally soak it overnight in cold water then rinse and cook. If I forget to soak it I put it into cold water then bring to the boil and discard the water before cooking in the normal way.

Pink

[Deleted User]

years ago back in the 1960s there was a chain of shops called David Greigs in London and I used to buy a piece of what was then called 'boiling bacon' (about 1-2lb) for about 6/- (30p)It was great and I used to bring it up to the boil and a saucepan (no SC in those days) and skim off any fat then turn it right down to simmer for an hour or so then when cold it sliced beautifully for salad or sandwiches.Nowadays its usually called Ham and its about £4.00 and has no flavour whatsoever 'Bring back the OS boiling bacon' thats what I say

jackyann

seraphina wrote: »

IIRC, both ham and gammon are cured.

My understanding is that gammon is cut after the whole carcass has been cured, whilst ham is first cut from the carcass and then cured.

You are correct. Either can be sold raw or cooked, but traditionally in England, ham was cooked and gammon left raw.

I totally agree about the coca-cola, but it must be sugary - diet tastes foul when boiled!