Most of us use the terms gammon and ham interchangeably and few of us are sufficiently sophisticated consumers to notice the difference when we eat either gammon or ham. In fact both ham and gammon are cut from the leg of a pig.
The meat is the same but the preparation and treatment is different. Ham and gammon are both cured meats. This means that they are treated with salt, known as brining, and other substances before being eaten. Ham is meat that is cut from the carcass and then treated. Gammon is meat that is cut from the carcass after the brining treatment. Both gammons and hams might also be smoked.
1 (13-pound) ham
2 cups Apricot
1 cup Apricot Preserve
1/4 cup Honey
1/2 lemon, juiced
1/4 cup Dijon mustard
1 cup brown sugar
5 Whole Cloves
Pinch of cinnamon