Bacon, gammon and ham are all cured meats, that is they are processed to retain a distinctive pink colour after cooking. Bacon and gammon are generally retailed raw and cooked off by the end user in a kitchen.
Leaving aside air-cured and dry-cured hams, most English ham is sold as a cooked meat and needs to be kept in a refrigerator. Between cooking and selling, it will usually be sliced thinly.
Gammon, often referred to as bacon joints, is cut more thickly and needs longer cooking than bacon rashers.
Further down this page is a series of bacon, gammon and ham links for this blog.
[catlist name=”pigs”]
