Leg Cuts

Diced leg

Dice or cubes of pork come from the leg muscle.

Ham

Is the cooked version of gammon.

Ham is sold pre-cooked or cured and ready for eating.

There are quite literally hundreds of different types of ham – far too many to mention. There are, however, a couple of standout examples, which are famous the world over. From Italy, there’s Parma ham with its slightly nutty flavour, the highly praised Jamón Ibérico from Spain, and of course everyone’s favourite classics such as York ham and the traditional Wiltshire cure ham.

Find out more about the differences between ham and gammon in our How to Guide

Gammon steak

The gammon steak is taken from the pork leg, sold raw and requires cooking.

The cured for pork leg process is the same as bacon, but not in the form of brine or dry salt. The steaks are available smoked, unsmoked or dry cured. The best options for cooking are grilling or pan-frying as the steaks do dry out quickly and can be served hot or cold.  To prevent the steak curling during cooking, snip the fat at about 2.5cm intervals all over.