What is Pork Gammon? A Comprehensive Guide to This Savory Cut

Pork gammon, a delectable cut of pork, is a staple in many cuisines around the world. Its unique flavor and versatility make it a popular choice for a wide range of dishes, from traditional roasts to modern culinary creations. In this comprehensive guide, we will delve into the world of pork gammon, exploring its characteristics, culinary applications, and the fascinating history behind its name.

Defining Pork Gammon

Pork gammon refers to the hind leg of a pig that has undergone a curing process involving dry-salting or brining. This process helps to preserve the meat and enhance its flavor. Gammon is typically sold either as a whole joint or sliced into steaks.

Distinguishing Gammon from Ham

While the terms “gammon” and “ham” are often used interchangeably, there is a subtle distinction between the two. Strictly speaking, gammon refers to the hind leg of a pig that has been cured but not yet cooked. Ham, on the other hand, refers to a cured and cooked hind leg of pork.

Culinary Applications of Pork Gammon

Pork gammon is a versatile cut of meat that can be cooked in a variety of ways. Some popular methods include:

  • Roasting: Gammon joints are often roasted in the oven, resulting in a tender and flavorful centerpiece for special occasions.
  • Grilling: Gammon steaks can be grilled over high heat, creating a smoky and charred exterior.
  • Pan-frying: Gammon steaks can also be pan-fried, resulting in a crispy exterior and a juicy interior.
  • Slow-cooking: Gammon can be slow-cooked in a flavorful liquid, resulting in a fall-off-the-bone tenderness.

Nutritional Value of Pork Gammon

Pork gammon is a good source of protein, providing essential amino acids for muscle growth and repair. It is also a good source of vitamins and minerals, including vitamin B12, zinc, and iron.

Etymology of the Term “Gammon”

The word “gammon” has a rich history, tracing its roots back to the Middle English word “gambon,” which in turn is derived from the Old North French word “gambon.” This word ultimately originates from the Late Latin word “gamba,” meaning “leg or hock of a horse or animal.”

Pork gammon is a delicious and versatile cut of meat with a rich history and a wide range of culinary applications. Whether you enjoy it roasted, grilled, pan-fried, or slow-cooked, pork gammon is sure to tantalize your taste buds and leave you craving for more.

How to cook gammon – BBC Good Food


What is gammon called in America?

England’s gammon evolved from the French word jambon while the United States derived the term ham from the same word in Dutch and the German hamme. Both refer to the same preparation of pork, which you’ll find in sandwiches and holiday centerpieces in the U.S. and pie in England.

What does gammon taste like?

The unique, salty taste of gammon lends itself well to everything from a festive dinner to leftover sandwiches. It’s affordable, filling and, best of all, really tasty. The gammon steak cut is from a gammon joint from the hind quarter of a pig that is cured by dry salting, brining, or smoking.

What type of meat is gammon?

Gammon is sourced from the hind leg of a pig and is cured by smoking, brining or salt-drying. There is a little confusion when it comes to the difference between gammon and ham. Ham is bought already cooked and gammon needs to be cooked after you buy it. Essentially, gammon becomes ham once it has been cooked!

What turns pork into gammon?

Gammon is a delicious cut of pork, made from the hind legs of a pig. It’s cured in the same way as bacon, by dry-salting or brining, and also like bacon, you can get smoked or unsmoked varieties.

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