[thromsturmond]

So what the heck is the difference between Gammon and a smoked ham as I'm used to in the States. I'm looking to get something that I can use in a dish of ham and scalloped potatoes for a Thanksgiving dinner. Would gammon work? Is it just an uncooked ham? Or is it pretty much the same thing as a smoked ham that I'm used to in the states? Googling this doesn't answer the question, it just makes it muddier, so here's hoping.

[jenifa]

I though gammon was uncooked (but usually salted to preserve it) and ham was cooked, but I couldn't swear to it.

Sounds like you need a tin of Spam!

[thromsturmond]

haha....ummm...no. All I want is a decent quality ham, which I can cook, to put in a dish. And I am too much of a foodie to put spam in this dish.

[trondmv]

How's this:

GAMMON
1.A cured or smoked ham.
2.The lower part of a side of bacon.

HAM
1.The thigh of the hind leg of certain animals, especially a hog.
2.A cut of meat from the thigh of a hog.

[BenderBends]

mmmmmmmmmmm......hog thigh.............

[eat_drink]

A simple answer to your question from my trusty Larousse Gastronomique (the Britannica equivalent in the food world):

"Ham is cut from the leg and then brined. Gammon is also from the leg but it is cured while still on the side of the carcass. It may be smoked separately or left unsmoked" (p.594, Larousse Gastronomique English ed., Hamlyn 2001)

If that's the only difference, I think it won't taste much different either way, neither would they warrant different cooking methods.

[thromsturmond]

eat drink, I owe you a serving of my ham and scalloped potatoes. Many thanks.

[CrouchingDonkey]

Gammon is saltier in taste than ham. If you decide to use gammon in your recipe, then use less salt.