to not know the difference between gammon, bacon and ham?

[myoriginal3]

I know gammon is watery and bacon salty. What is the difference in them though?

Is it just the cut? Gammon's thick like a steak, bacon's thinner and ham thinner still?

That can't be right can it!

Crossed posts. That makes more sense!

Very informative link here

If you buy a gammon joint then cook it, it becomes ham. So gammon is raw, and ham is cooked.

Interesting- I always thought it was just that gammon was 'raw' & ham was cooked www.bbcgoodfood.com/howto/guide/how-cook-and-prepare-gammon-and-ham

X post with Arf

See, this is normally why I don't bother doing an OP's googling for them I'm too slow.

But but but..Gammon doesn't taste like Ham...it's very salty and Ham isn't ?

Sorry I'm very tired gammon is just raw and ham is cooked

Cooked Gammon doesn't taste like Ham though

Gammon comes smoked or unsmoked...its not always salty

But if gammon is cooked ham, why do they serve gammon at the carvery and not ham?

Smokiness and saltiness are two separate things.

so cool, james whelan butchers is from my home town in Ireland, brilliant meat gotta recommend it. We also make Bulmers cider :)

Right then:
Gammon and ham are from the cured hind legs only. Bacon is cured anywhere else (of the pig.)
Gammon is when the hind leg is removed and cured separately and the rest of the pig can be eaten as pork.

I "get" bacon. But gammon and ham are completely different, no? I thought gammon was salted/cured, and ham was different somehow?

lurk

Nope.
Ham is the hind leg of a pig when the entire animal has been cured.
Gammon is the cured hind leg which has been removed from the animal prior to curing.
Gammon is often sliced when raw and cooked as a steak but also as a complete joint and either boiled or roasted or a mixture of the two methods.

I'm still not sure what "nice ham" is, or where I can buy it

"naice ham" even, fucking autocorrect

Naice ham is proper ham. NOT reformed ham.

Nope.Ham is the hind leg of a pig when the entire animal has been cured.Gammon is the cured hind leg which has been removed from the animal prior to curing.

Does it actually make much difference-whether the hind leg is attached to the rest of the body or not when it's cured??

user1467923589 clonmel?

Most people on here will know bulmers as magners tho I reckon :D

Gammon is one of the larger muscle joints in its raw state, usually leg. If you slice it before cooking, it remains gammon forever, even grilled or fried! If you boil or roast it, or cure and hang it in some way that dehydrates it until it's preserved and safe to eat, it becomes ham.

Bacon comes from around the piggy's waist. The lean eye is that nice strip of muscle along the spine (you have one - feel for it) and the streaky bit is its abs!

I started off this thread craving a bacon buttie, then I felt sick at the idea of eating a pig (no idea why!) and now I fancy gammon and chips.