In Britain the difference is mostly about whether it's been cooked yet. Gammon is the raw joint you buy and cook at home. Ham is what it turns into once it's cooked. The same piece of meat goes in the pan as gammon and comes out as ham.
Gammon
The hind leg of the pig, cured in brine or dry salt, and sometimes smoked. It's sold raw as joints, steaks and hocks, and it must be cooked before you eat it.
Ham
Cooked gammon, sliced off the bone or bought in packs. It also covers air-dried hams like Parma, Serrano and Bayonne, which are cured and hung for months until they're safe to eat without cooking.
Smoked or unsmoked
Unsmoked, also called green, is milder and paler. Smoked has a deeper colour and a bacon-like flavour. You cook them both exactly the same way.
On the bone or boneless
On the bone looks more impressive and some people swear it tastes better. Boneless is easier to carve and cook evenly. Cooking times are the same, but with a bone in, check the temperature close to the bone without touching it.
Straight answers
Is gammon just raw ham?
More or less. In Britain, gammon is cured pork leg sold uncooked. Cook it and you've got ham.
Is gammon the same as bacon?
It's cured the same way, but it comes from the hind leg. Bacon is usually from the back or belly. A gammon steak is really a very thick slice of leg bacon.
Can you eat gammon raw?
No. It's cured, but it isn't cooked or dried enough to be safe raw. Cook it until the middle reaches 70°C.
What's a ham hock?
The lower end of the leg, near the knee. It's bony and full of connective tissue, which makes it great for long, slow cooking, soups and terrines.
Updated 10 November 2026