What is the Difference Between Gammon and Ham?
🆚 Go to Comparative Table 🆚The main difference between gammon and ham lies in their curing and cooking processes. Both gammon and ham are cuts taken from the pig's hind legs. Here are the key differences between the two:
- Gammon: This is meat that has been cured (by being salted, brined, or smoked) and sold raw. It is typically boiled and roasted before serving, often as part of a roast dinner.
- Ham: This is meat that has been dry-cured or cooked, and is sold ready to eat. Ham is often sliced and served in sandwiches or as a pre-cooked meat.
In summary, when you cook gammon, it becomes ham. Gammon is raw and needs to be cooked, while ham is pre-cooked and ready to eat.
Comparative Table: Gammon vs Ham
Gammon and ham are both cuts from the hind legs of a pig, but they differ in their curing process and whether they are sold raw or ready-to-eat. Here is a table summarizing the differences between gammon and ham:
| Feature | Gammon | Ham |
|---|---|---|
| Curing Process | Cured in the same way as bacon, typically salted, brined, or smoked | Dry-cured or cooked |
| Selling State | Sold raw, requiring cooking before consumption | Sold ready-to-eat |
| Preparation | When cooked, it becomes ham | Already cooked and can be enjoyed immediately |
In summary, gammon is a raw, cured cut of meat from the hind legs of a pig, while ham is the cooked version of the same cut. Once gammon is cooked, it is then called ham.
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