what is gammon meat

Gammon is the hind leg of pork that has been cured by dry-salting, brining, or smoking, and may or may not be smoked. It is comparable to fresh pork meat and must be cooked before consumption. The term "gammon" is mostly used in the United Kingdom and Ireland, and it is often served at Christmas in these regions. Once cooked, gammon becomes ham. On the other hand, ham is meat that has been dry-cured or cooked and is sold ready to eat. Both gammon and ham are cuts from the hind legs of a pig, and the main difference lies in their curing and cooking processes. Gammon is sold raw, while ham is sold ready-to-eat).