Is smoked ham the same as gammon?

Smoked ham and gammon are both cured pork products, but there are some key differences between the two.

Gammon is the hind leg of a pig that has been cured in a brine solution. It is then typically smoked, which gives it a distinctive flavour and aroma. Gammon is often cooked before being eaten, and can be used in a variety of dishes, such as roast gammon, gammon steaks, and gammon casserole.

Smoked ham is a type of ham that has been cured and smoked. It is typically made from the shoulder or leg of a pig, and is often sold pre-cooked. Smoked ham can be eaten cold, as part of a sandwich or salad, or it can be heated up and used in a variety of dishes.

The main difference between smoked ham and gammon is that smoked ham is pre-cooked, while gammon is typically cooked before being eaten. Gammon also tends to have a stronger flavour and aroma than smoked ham.

Here is a table summarising the key differences between smoked ham and gammon:

| Feature | Smoked Ham | Gammon |

|---|---|---|

| Curing method | Cured and smoked | Cured in a brine solution |

| Cooking method | Pre-cooked | Typically cooked before eating |

| Flavour | Mild | Strong |

| Aroma | Mild | Distinctive |

| Uses | Can be eaten cold or heated up | Often cooked before being eaten |