Gammon

Unlike ham, which is cut and then cured, gammon (also confusingly known as Wiltshire ham) is cured as part of the whole bacon pig, which is then divided into various cuts. A whole gammon is the hind leg of the pig, cut square at the top, unlike ham, which is cut rounded. Although it can be par-boiled then roasted whole, it is usually separated into four smaller joints.

1. Corner Gammon

A lean, triangular joint taken from the top of the leg suitable for baking and boiling.

2. Middle Gammon

A lean, yet succulent joint taken from the middle of the leg, ideal for baking, studded with cloves. It may also be cut into rashers or steaks for frying or grilling.

3. Gammon Knuckle or Hock

Taken from the base of the leg, this bony joint is suitable for boiling and then using for dishes that require chopped ham.

4. Gammon Slipper

This small, lean, triangular joint taken from the inside of the leg is an economical and traditional joint for boiling.