I just read a post about preparing to cook a gammon joint. Never hearing of this pork product, I did a bit of research and found that it's basically an uncooked ham, cured by injecting it with a salt solution. It is sold uncooked and can be boiled or roasted, or cut into steaks to be grilled, or pan fried. It used to be necessary to soak overnight in fresh water to remove some of the saltiness, just as you would with a dry-cured, smoked ham.
Now here lies my question, and please don't take offense as I am only speculating. In the early 20th century through the middle of the same century, women's legs were often referred to as gams.
does this reference possibly be take from gammon, as they are both descriptors of the leg? And yes, I do know that I'm a somewhat strange guy
. But I'm not sexist, really, just insanely inquisitive.
Seeeeeeya; Chief Longwind of the North