Gammon (meat)

Gammon is a type of meat, specifically a cut of pork, that is traditionally cured through a process of salting or brining. It is a popular dish in the United Kingdom, particularly as part of a traditional Christmas dinner or Sunday roast.

Etymology

The term "gammon" originates from the Old North French word gambon, which is derived from the Latin gamba, meaning "leg". It refers to the hind leg of the pig from which the cut is taken.

Preparation and Cooking

Gammon is typically sold raw and must be cooked before eating. It can be roasted, boiled, or grilled, and is often served with a variety of accompaniments such as parsley sauce, mashed potato, peas, or pineapple.

In the United Kingdom, it is common to boil the gammon first before finishing it off in the oven with a glaze, often made from honey or brown sugar to give it a sweet crust.

Cultural Significance

Gammon has a significant cultural role in the United Kingdom, particularly during the Christmas season when it is often served as part of the festive meal. It is also a common choice for pub meals and is a staple of the traditional British Sunday roast.

Health Considerations

As with other types of cured meats, gammon is high in sodium due to the salting or brining process. This can contribute to high blood pressure and other health problems if consumed in excess. However, it is also a good source of protein and vitamin B, particularly thiamin.

See Also

• Bacon
• Ham
• Pork
• Salt-cured meat
• Sunday roast

‎