HELP: is this a gammon or pork joint?

[Bookishnerd]

Please help us settle a Christmas Day argument.

We got a fancy Christmas box from the butcher with lots of different meats. Neither me or my DH are great cooks, but needs must in these troubled times.

However, we're having a raging argument as to which is the gammon joint?

I think it's the one with the most fat on the top. My DH says that's the pork joint because it's the crackling.

We're already very behind - can anyone help??

The gammon is on the left, pork on the right.

The one on the left looks like gammon and the one on the right is pork and crackling. Enjoy!

Your Dh is right I think Iñ

You are right 😊.

Just to add - you are right but if you open the one with the fat on is should smell cured.

Despite the apparent general consensus on here I’d say you are right. You wouldn’t normally get pink meat juices with a gammon joint whereas you would with a pork joint. So I’d say the one with the fat/skin is the gammon.

I would think the gammon is on the left, the one more red in colour.

Left pork, right gammon. You can tell because there is blood around the pork and the gammon is paler.

The one on the right doesn't look red enough to be cured, so I'm pretty sure that's the pork.

If you're still unconvinced (especially as you seem to be getting some different answers ) I'd suggest you cut a small piece off each and fry them. Then you can tell from the cooked colour and flavour.

I think gammon left.

Oh God...tricky, as it could be either!

I think, if I had to put money on it, I'd say the one on the left, as it is pinker. The fattier one probably the pork, as, like your DH says, think that is the crackling.

The one with the red juices needs to be the pork.

Lick it

Oh, now I'm totally thrown, as the paler one does look drier, which makes me think it could be the gammon...

Can you do as Errol suggests and cut a bit off one and fry it quickly?

The one with the juices is the pork I'd guess.

Red juices that should have said *

The lack of general consensus is making me feel both better and worse!

Better because at least everyone else is confused! Worse because I'm still none the wiser!

Thank you all though. I'm going to try a few of these tips (smelling and frying!) and will report back

You are Christmas angels

Is the skin on the one on the right, that looks like a pork joint to me, scored? Look very closely, if it is, that is the pork joint. Gammon joint is normally redder and can come with or without skin/fat but it never comes scored because you'd normally remove skin and then stud the fat once gammon is boiled before glazing.

I've just taken a look at my Waitrose gammon - it's got a little bit of reddish juice. Curing liquid, not bloody.

OP this is me and DH every Christmas. I don't know why we can never figure out which is the pork and which is the gammon.

I’m Muslim so can’t help but I’m following as I’m curious 😂

Left pork, right gammon.

Gammon is cured, that process makes the meat look a brighter pink (think bacon) than uncured pork. If you're doing the gammon bring up to the boil in water and throw that water away then recover it with boiling water from the kettle. It will be much less salty and boiling it stops it shrinking or drying out. Good luck 🤞

Forgot to say gammon left, pork right. Although looking at the cut I would normally guess the other way round, but the joint on the left is really bacon coloured so no doubt.

The one with the fat on looks like the gammon because of the marbling through it. The other looks like pork loin hence the lack of fat