Daily entries from the 17th century London diary
"... Gammon is from an Old Northern French word "Gambe" for hind- leg of the pig or ham. However, if one wants a whole ham then a ham is ordered, if one wants part of the ham (usually boned and rolled or cut into steaks) that portion of the ham is usually called Gammon."http://www.britishbacon.com/gammon.htm
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