| CHARACTERISTIC | BACON | HAM | GAMMON |
| WAYS OF EATING | Can be eaten smoked, boiled, fried, grilled or baked. | Cured or cooked fresh. | Wet cured |
| TYPES | Types of bacon depend on the thickness and where the cut of meat is taken from in the pig. | All ham is taken either from thigh or rump and varies only in the curing process according to different countries. | Gammon comes from the joints of the front legs of the pig. |
| PREPARATION | Cured in brine or in a dry packing containing large amounts of salt, smoked, boiled or dried in cold air. | Can be cooked and served fresh; wet or dry cured usually with honey or sugar | Can be cooked and served fresh, wet cured. |
| DESCRIPTION | Cured meat prepared from a pig. | Meat from the thigh or rump of a pig, cut from the haunch of a pig or boar. | Hind leg of the pork which is cooked, wet cured. |
- CURED MEAT OF PORK OBTAINED FROM BELLY CALLED BACON,
- MEAT OBTAINED FROM THIGH OR RUMP OF PORK CALLED HAM,
- MEAT CUT IS TAKEN OUT FROM THE HIND LEG OF PORK AND WET CURED CALLED GAMMON
OTHER DIFFERENCES