The word Gammon comes from the old northern French word; Gambon. In modern French known as Jambon. This derives from the word gambe , litterally translating into “leg meat.
Gammon is a cut of meat from the thigh of the hind leg of an animal, especially from that of pigs. Nearly all gammons sold today are fully cooked or cured through a pickling process.
Gammon can be cut sold pickled and smoked, whole or cut into Gammon steaks.