Learn English – the difference between ham, bacon, and gammon

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The OED defines ham as:

The thigh of a slaughtered animal, used for food; spec. that of a hog salted and dried in smoke or otherwise; also, the meat so prepared.

It defines gammon as:

The bottom piece of a side or flitch of bacon, including the hind leg. In later use also: a smoked or cured ham.

It defines bacon as:

The back and sides of the pig, ‘cured’ by salting, drying, etc. Formerly also the fresh flesh now called pork.

In Britain there is a street-wisdom about when to describe meat as ham, as bacon or gammon. Ham is usually bought ready-cooked. Gammon usually comes as a joint, bacon in slices.

But is there a clear distinction which is not being picked up here?

Best Answer

The following extract tries to outline the main differences:

From SeedToFeedMe:

  • Gammon, ham and bacon are all cured meats (which means they are preserved using salt or brine), and all can be smoked. However there are some key differences between them.

  • The main difference between gammon and ham is that gammon is sold raw and needs to be cooked, whilst ham is sold cooked and ready for eating. Therefore it is true that a gammon is a ham that has not yet been cooked. If a gammon is prepared and cooked it can be called a ham, and is generally sold as a gammon ham.

  • Gammon and bacon are both cured pork. The main difference between them is the part of the pig from which they originate. Gammon is the hind leg (haunch) of a pig whilst bacon is the meat from other parts of the pig such as the loin, collar or belly.

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