The term “smoked meat” can refer to either a ham or a flitch of bacon that has been cured through a process of salting and smoking.
Gammon refers to the hind-quarter of a hog that has been preserved in a brine solution before being removed. This term is primarily used in Britain. Gammon can be cooked in its entirety and served as ham, or it can be sliced into larger pieces that have a greater proportion of lean meat to fat. These slices are often cut thicker than bacon slices. Additionally, vacuum-packed gammon steaks are available as well.