The hind leg
Specifically - it becomes Gammon due to how it's cooked. Ham is also from the hind leg, but is not curred.
Curing is the process which turns a ham (rear leg inc. joint) in to a gammon.
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Gammon originates with a pig. It is the hind leg of pork, cut from a side of bacon after curing.
Many cuts of pork have historically been salted to preserve them, but the part commonly called salt pork comes from the belly of the pig. This is the same place that produces bacon.
It originates from Germany.
See the link below for a great article Sausages come from the tail of a pig DU ^ BUT SAUSAGES ARENT CURLY!
Bologna comes from the pig.