Talk:Gammon (meat)

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(Comment)

I'm really not very happy with this article (or the one on Ham). It says that gammon is distinguished from ham in that gammon is cooked; well, what is one to make of cooked ham, then?

From what I've been able to tell, both gammon and ham are cured leg of pork (specifically the hind leg). This article mentions nothing about curing.

And ham is cooked (or dry-cured, so it's ready to eat). Most ham in the english-speaking world is cooked ham, and this is an english encyclopaedia. Gammon, on the other hand, is cured, but not ready to eat.

And I don't see any relevance, in such a short article, in mentioning what one might do with pork that isn't ham or gammon, i.e. is uncured - even if one of the things you could do with it is make a meatloaf that also includes bits of ham. Especially since ham is not the subject of this article.

Proposed text:

>snip<

Gammon is cured leg of pork, specifically the hind leg. Curing consists of soaking in a brine consisting of salt and sometimes sodium nitrite. The gammon may or may not be smoked after curing is complete. If the curing process also involves air-drying so that the meat can be stored at room temperature and eaten uncooked, that is dry-cured ham, and not gammon. And if the cured gammon is cooked as an entire joint, it becomes a ham.

Gammon can be cooked in other ways, such as in the form of gammon steaks; these are not referred to as ham.

The term "gammon" is derived from the french word jambon, which means ham, and is derived from the french word for leg: jambe.

>snip<

It may be that americans refer to all forms of cured leg of pork as "ham"; I couldn't say, I'm UKian. But I think the article as it stands is specifically wrong in saying that ham is raw and gammon is cooked; in the UK at least, the opposite is the case - if you wish to serve home-baked ham, you must buy a gammon joint, and cook it - the gammon is sold uncooked. Ham is always sold either ready-cooked, or dry-cured - either way, ready to eat.

MrDemeanour (talk) 16:48, 25 December 2013 (UTC)[reply]

OK, so I rewrote it. I didn't use the proposed text above. I found new citations, because I couldn't find text in the old cites that properly explained how ham, gammon and bacon are related.

MrDemeanour (talk) 12:08, 28 December 2013 (UTC)[reply]

I'm American... "ham" is certainly NOT always sold pre-cooked. True that nowadays few people want to buy smoked ham raw, as cooking it is laborious... but a raw one may be had. "Fresh ham" means a raw, unsmoked leg cut of pork.

And the only other cut allowed to be called "ham" is "picnic ham", raw, cooked, smoked or not, which comes from the shoulder. And none of this has to do with gammon... which we don't have in the US. ^[1]70.36.130.133 (talk) 21:53, 30 August 2015 (UTC)[reply]

"Gammon" in the Waste Land

The lower class women serve it to Albert, back from the Great War, at the end of the pub scene. They consider it pretty grand. Plainly it's meant as a class marker of some kind, at least at the time. Profhum (talk) 07:18, 30 April 2016 (UTC)[reply]

"It differs from ham in that ham is cured after being cut from the carcass..."

Am I to understand that gammon is cured BEFORE being cut from the carcass? That seems unlikely, so what is this sentence trying to tell me?

^ 50 years of shopping in the US

[1] 50 years of shopping in the US

[1]