Gammon substitutes

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.

Both cured European pork legs, but Bayonne is dry-cured and air-aged for raw consumption, while gammon is brined for cooked consumption.

Both cured European pork legs, but Black Forest ham is cold-smoked over fir and eaten raw, while gammon is wet-cured (sometimes lightly smoked) and eaten cooked.

Both cured pork legs; Westfälischer is cold-smoked over juniper/beech, gammon is wet-cured for cooked consumption.

Both cured pork legs, but gammon is brined (or dry-cured short-term) and eaten cooked, while prosciutto is dry-cured and air-aged 12–36 months and eaten raw. Different traditions, different finished products.

Both cured pork legs; Presunto de Barrancos is the Portuguese-Iberian dry-cured tradition, gammon the British brine-cured tradition.

Both cured pork legs (same anatomical primal); ibérico is dry-cured for raw consumption, gammon is brine-cured for cooked consumption.