Gammon: A Festive Favourite with Deep European Roots

By Eben van Tonder, 16 April 2025

Introduction

Every Christmas in the UK, Ireland, and South Africa, families gather around a familiar centrepiece: a glistening, aromatic joint of gammon. Glazed, roasted, and often studded with cloves, gammon has become more than just food — it is a seasonal ritual. (See my articles, How to Cook a Gammon/ Ham and Christmas Gammon ala Robert and Jaques) But what is gammon exactly? Where did the concept originate, and how does it differ from ham or its European cousins like prosciutto? This article explores the historical, linguistic, and cultural evolution of gammon and places it within the broader tradition of European meat curing.

Etymology and Historical Origins

The term gammon has deep linguistic roots. It derives from Middle English gambon, from Old North French gambon, which comes from Old French jambe meaning leg. This in turn stems from Late Latin gamba (also meaning leg or hock) and ultimately from the Greek kampe,  a bend or joint (Harper, n.d.). Thus, the word “gammon” has always been closely tied to the anatomy of the pig, specifically the hind leg.

The concept of gammon emerged not just as a name, but as a preservation method and seasonal tradition. In medieval England, as in many parts of Europe, pigs were slaughtered in late autumn, and the meat was preserved through winter. The hind leg was often brined in barrels, sometimes lightly smoked, and hung in cool spaces. What made it gammon, and not just ham, lies in its semi-preserved state. Gammon is cured (wet or dry), often smoked, but still raw and requires cooking. It was traditionally tied to the side of bacon, the whole side of a pig, and cut off as a portion. In this sense, gammon is a ham cut from a side of bacon, a concept specific to British butchery (Wikipedia, 2025).

Culinary Significance and Christmas Traditions

In Britain and Ireland, gammon became closely associated with Christmas. After curing, gammon is typically boiled or baked, often glazed with honey or mustard, and served hot or cold. It is one of the few remaining centrepiece dishes that combines preservation and celebration in a single cut.

This tradition didn’t stay confined to Britain. In South Africa, gammon has become an essential part of the Christmas table, especially among families with British roots. Julie Beckman’s mother, Pat, always insisted on having a gammon for Christmas. It became a family ritual, not just a dish, and the children helped prepare it from a young age. Glazing the ham, clove-studding the surface, and watching it roast became part of what marked the festive season.

Earliest References to Gammon

The earliest known references to gammon in English date back to the early 15th century. The term “gambon,” meaning ham or haunch of a swine, especially when smoked and cured, is documented from this period (Harper, n.d.). Additionally, the surname “Gambun” appears in the 1209 Pipe Rolls for Wiltshire, indicating the term’s usage in England during the early 13th century (Guild of One-Name Studies, n.d.).

Gammon vs. Ham, Prosciutto, and Country Ham

While gammon, ham, prosciutto, and country ham all originate from the pig’s hind leg, they differ in preparation and cultural context:

  • Gammon is wet-cured (brined), sometimes smoked, and must be cooked before eating. It is moist, subtly salty, and perfect for hot meals.
  • Ham is a general term for the hind leg of a pig that has been preserved by wet or dry curing, with or without smoking. It can be eaten cooked or raw, depending on the curing process.
  • Prosciutto is dry-cured, often for a year or more, and eaten uncooked. It is sliced paper-thin and has a silky, melt-in-the-mouth texture with a slightly sweet, nutty flavour (Capatti & Montanari, 2003).
  • Country ham, found in the American South, is also dry-cured, often smoked, and extremely salty. It is typically soaked before cooking to reduce salinity and is served cooked.

These products reflect different approaches to climate, storage, and culinary tradition but they all emerge from the same age-old desire to preserve meat and celebrate it.

A Culinary Nod to Tradition: Eisbein

In honor of gammon’s rich history, today we decided to prepare Eisbein, a German dish consisting of a cured and smoked pork knuckle, typically boiled and served with sauerkraut and mashed potatoes. While not gammon, Eisbein shares the tradition of curing and celebrating pork during festive occasions. It’s a hearty, flavorful dish that pays homage to the enduring legacy of preserved pork in European cuisine.

Conclusion

The idea of gammon is more than a culinary label; it is a cultural artefact born from necessity and transformed into tradition. It preserves echoes of seasonal slaughter, family kitchens, and ritual feasting. Whether served in an English manor, an Irish farmhouse, or a South African suburban home, gammon brings with it the rich legacy of European meat preservation — and the warmth of celebration.

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