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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

GAMMON

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Hind legs of bacon pig, cured while still part of carcass. Ham is the same part of the pig but cured after removal from the carcass.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II

is a term applied to the thigh of a hog when pickled or dried.

Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Welsh pp. 4355-457.]

is ham.

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