gammon is a very british term for a cured ham. Sometimes whole, sometimes part, sometimes bonned, sometimes on the bone. Often very salty and first boiled and then finished in the oven.

Gammon is from an Old Northern French word "Gambe" for hind- leg of the pig or ham. However, if one wants a whole ham then a ham is ordered, if one wants part of the ham (usually boned and rolled or cut into steaks) that portion of the ham is usually called Gammon.

It's the hind leg of a pig, so you win.