Gammon is pieces cut from the hind leg of side of a pork, raw, cured and can be green or smoked. The hind leg is composed of middle gammon, hock gammon corner gammon and back gammon.
Suitable for suitable for boiling, braising and baking.
It may be served hot or cold. The best known gammon types are Danish (green and smoked), Wiltshire (green and smoked) etc.