Here's our explanation of all things hammy.
Gammon or ham – what’s the difference?
Broadly speaking, gammon is a pork joint that has been cured but is still raw.
Once it is cooked, we call it ham.
What cut is a gammon, or ham?
We cure and sell the pork leg. We use the same pure bred, native, traditional breed pigs that we butcher for chops, shoulders, belly and sausages.
What's "green" gammon?
Green means it has been cured but not smoked. We cure our pork legs in a salt and spice brine that we make ourselves. Whether you get a green or smoked gammon/ham is a matter of taste. Smoked gammon has been cured then smoked.