Both cured European pork legs, but Bayonne is dry-cured and air-aged for raw consumption, while gammon is brined for cooked consumption.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Gammon and Jambon de Bayonne together in your notebook.
Names by country
| Country | Gammon | Jambon de Bayonne |
|---|---|---|
| 🇺🇸United States | — | Bayonne ham |
| 🇬🇧United Kingdom | Gammon | Bayonne ham |
| 🇫🇷France | — | Jambon de Bayonne |
| 🇪🇸Spain | — | Jamón de Bayona |
| 🇦🇷Argentina | — | Jamón de Bayona |
| 🇲🇽Mexico | — | Jamón de Bayona |
| 🇵🇹Portugal | — | Presunto de Bayonne |
| 🇧🇷Brazil | — | Presunto de Bayonne |
| 🇮🇹Italy | — | Prosciutto di Bayonne |
| 🇩🇪Germany | — | Bayonne-Schinken |