This document provides information about processed pork products including ham, bacon, and gammon. It states that ham is made from cured and smoked pork leg, bacon is made from cured pork belly or back cuts, and gammon is cured pork hind leg that may be smoked. The processing of these meats involves dry or wet curing with salt, sugar, and spices over several weeks. Bacon is commonly eaten on its own or used to flavor other dishes, while ham and gammon require cooking before eating.

1. INTRODUCTION
OF HAM,
BACON &
GAMONPREPARED BY,
BHANUPRAKASH
JAISWAL
ASSISTANT
PROFESSOR

2. What is Ham
 Ham is pork from a leg cut that has
been preserved by wet or dry curing,
with or without smoking.
 As a processed meat, the term
“ham” includes both whole cuts of
meat and ones that have been
mechanically formed.

3. Processing of Ham
 Ham is the cured hind leg of a pig , smoked or
salted and smoked to preserve it.
 Dry salted has the best flavour and are the most
tender but other hams are plunged straight into brine,
or cured in a way that combines both methods.
 Curing time can as long as 2 months.
 Salt used for curing is usually mixed with sugar an
assortment of spices, particularly pepper and with
nutritive preservatives.

4. BACON
 Bacon is a type of salt-cured pork.
 Prepared from several different cuts of
meat, typically from the pork belly or from
back cuts, which have less fat than the belly.
 Eaten on its own, as a side dish or used as
a minor ingredient to flavour dishes.

5. Processing of Bacon
Bacon is also used for barding and larding roasts,
especially game.
.The word is derived from the Old High
German bacho, meaning “buttock”, “ham” or
“side of bacon”, and is cognate with the Old
French bacon.

6. Gammon
Gammon is the hind leg of pork after it has
been cured by dry-salting or brining. It may or may
not be smoked.
Like bacon, it needs to be cooked before it can be
eaten. It may be sold on-the-bone or without bone,
or as steaks or slices.
It differs from ham in that ham is cured after being
cut from the carcass and the curing process for ham
may be different.
Ham in Britain tends to be sliced extremely thinly,
whereas gammon is sliced thickly as a steak, from a
joint.