Gammon (meat)

In British and Irish cuisine, gammon is the hind leg of pork after it has been cured by dry-salting or brining, and may or may not be smoked. In the United Kingdom and Ireland, joints of cooked gammon are often served at Christmas, but is produced and sold throughout the year. The word gammon is derived from the Middle English word for ham, gambon, which is attested since the early 15th century.