Ham, gammon joint, boiled

Gammon is a cured cut of pork from the hind leg, eaten as ham after cooking. These figures describe a boiled gammon joint, based on samples of smoked and unsmoked, prepacked British and Danish gammon. It mainly provides protein and fat. Per 100g, it contains 23g of protein and 12g of fat, including 4.1g of saturated fat, alongside 3g of salt.

Protein supports the growth and repair of body tissues, including muscle. The salt content is worth noting for people monitoring their salt intake, as is the saturated fat content for those limiting saturated fat. Curing adds salt, and the amount can vary between products. Full nutrient figures are provided in the tables below.