A lean cut of cured pork taken from the middle of the leg, between the corner gammon at the top and the hock at the bottom. Gammon is the hind leg of the pig cured like bacon, sold raw to be cooked, whereas ham is ready to eat. Middle gammon offers a good balance of lean meat with enough fat for flavour, suitable for roasting as a joint or cutting into steaks for grilling. It may need soaking to reduce saltiness before cooking. Served traditionally with egg, pineapple, or parsley sauce, gammon remains a favourite for family roasts and pub classics.