Same anatomy — gammon is the cured form of the fresh leg of pork. Curing alone (without long air-drying) is what distinguishes gammon from European raw-cured hams; cooking is what distinguishes gammon from cooked ham.
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 Leg of pork together in your notebook.
Names by country
| Country | Gammon | Leg of pork |
|---|---|---|
| 🇺🇸United States | — | Ham |
| 🇬🇧United Kingdom | Gammon | Leg of pork |
| 🇫🇷France | — | Jambon |
| 🇪🇸Spain | — | Jamón |
| 🇦🇷Argentina | — | Jamón fresco |
| 🇲🇽Mexico | — | Pierna de cerdo |
| 🇵🇹Portugal | — | Presunto |
| 🇧🇷Brazil | — | Pernil |
| 🇮🇹Italy | — | Cosciotto di maiale |
| 🇩🇪Germany | — | Schweinekeule |