Updated 30 September 2026
Gammon is one of those words everyone in Britain knows but few people could define. Is it pork? Is it ham? What is the difference? Here is a butcher's explanation of what gammon is, where it comes from, how it differs from ham and bacon, and how to cook it.
Quick answer: gammon is the hind leg of a pig that has been cured (brined or salted), and sometimes smoked, but sold raw, so you cook it yourself. Once gammon is cooked, it is called ham. So yes, gammon is pork.
What part of the pig is gammon?
Gammon comes from the hind leg, the same part as a fresh leg of pork. The difference is the cure. The leg is cured in brine or with dry salt, which seasons the meat, firms the texture and gives it that pink colour and savoury flavour. The leg is then cut into joints or sliced into gammon steaks.
Gammon vs ham: what's the difference?
It's all about whether it is cooked.
| Gammon | Ham | |
|---|---|---|
| Cut | Cured hind leg of pork | Cured hind leg of pork |
| Sold | Raw, to cook at home | Cooked (or dry-cured to eat as it is, like Parma ham) |
| Examples | Gammon joint, gammon steak | Sliced ham, honey-roast ham, Christmas ham |
So when you boil and glaze a gammon joint at Christmas, you are turning gammon into ham. That's why a "Christmas ham" and a "glazed gammon" are the same thing.
Gammon vs bacon
Both are cured pork, but bacon usually comes from the back (back bacon) or belly (streaky bacon), while gammon comes from the hind leg. A gammon steak is a bit like a very thick, lean slice of bacon from the leg.
Smoked vs unsmoked gammon
Unsmoked (or "green") gammon is cured but not smoked, so it has a milder flavour. Smoked gammon has also been smoked after curing, which gives it a deeper colour and flavour. Cook them in the same way. Check the product label for which one you are buying.
Is gammon salty? Do I need to soak it?
Gammon is cured, so it is saltier than fresh pork. Many modern gammons are mildly cured and don't need soaking. If yours is very salty, or if the label says so, soak it in cold water overnight, or bring it to the boil in fresh water, throw that water away and start again. Our gammon joint guide explains both.
How to cook gammon
- Gammon joint: simmer or roast it, then glaze and finish in a hot oven. Allow roughly 20 minutes per 450g plus 20 minutes. Full method: how to cook a gammon joint, or try the slow cooker or a honey glazed gammon.
- Gammon steaks: snip the fat, then grill or pan-fry them for 4–5 minutes a side. See how to cook gammon steaks and the classic gammon, egg and chips.
The Food Standards Agency advises cooking gammon until it is steaming hot throughout. With a thermometer, the FSA benchmark is 70°C for 2 minutes in the thickest part.
What goes with gammon?
Pineapple and a fried egg with steaks, of course. Joints love a sweet glaze (honey and mustard, marmalade or brown sugar with cloves), parsley sauce, mashed potatoes, cabbage, peas and pease pudding. Cold ham makes the best sandwiches, with English mustard.
How much gammon per person?
For a hot main meal, allow about 150–200g of raw boneless gammon per person. A 1kg joint feeds four to five with some left over, and a bigger joint gives you plenty of cold ham for the week. One 8oz gammon steak is a generous single portion.
Storing gammon and ham
Keep raw gammon in the fridge and cook it by its use-by date, or freeze it on the day you buy it. Defrost it in the fridge. Cooked ham keeps for three to four days, well wrapped, in the fridge. Leftover ham is excellent in pea and ham soup, carbonara, omelettes, a ham and leek pie, or simply in a sandwich with English mustard. Cooked ham also freezes well in portions for up to two months.
Gammon joint or gammon steak?
Choose a joint for Sunday lunch, Christmas or batch cooking, because one joint gives you a hot dinner plus days of sandwiches. Choose steaks for a quick midweek meal: they go from fridge to plate in about 15 minutes.
Is gammon healthy?
Gammon is a lean, high-protein cut, but because it is cured it is high in salt. The NHS advises keeping cured and processed meats to moderate amounts, so enjoy gammon as part of a varied diet and go easy on extra salt in the rest of the meal.
Buying gammon
Our Boneless Gammon Joint 1kg (£6.99) serves four to five, and Gammon Steak 2x 8oz (£6.99) is two thick 8oz steaks. Browse all gammon and the rest of our pork.
What is gammon FAQs
What is gammon?
Gammon is the hind leg of a pig that has been cured, and sometimes smoked, and is sold raw for you to cook. Once cooked, it is called ham.
Is gammon pork?
Yes. Gammon is cured pork from the pig's hind leg.
What is the difference between gammon and ham?
Gammon is raw cured pork leg. Ham is the same cut once it has been cooked (or dry-cured to eat as it is).
What part of the pig is gammon?
The hind leg, the same cut as a fresh leg of pork, but cured.
Can gammon be eaten pink?
Gammon stays pink even when fully cooked, because of the cure. So judge it by temperature and heat, not colour: it should be steaming hot throughout, and 70°C for 2 minutes in the thickest part is the FSA benchmark.