In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on what "gammon" is (meat from pig's hind leg), but I'm baffled by the "raw smoked" part. How can something be raw and smoked at the same time?
The way I understand these terms:
If it's raw then, well, it's raw - it hasn't been processed in any way. The butcher cut a piece off a freshly slaughtered animal and delivered it to the store, probably cooled (but not frozen). You can't eat raw meat, you need to process it first.
Smoked on the other hand means that it's been processed with smoke, all the bad bacteria have been killed, and it's safe to eat. Also, it's the very opposite of "raw".
So... WAT?
Added: also, I realize that such things might be regional. Foodstuffs that are common in one country might be nonexistent in another. Perhaps this is one of such cases, so I'll really appreciate a detailed explanation. :)
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