There are four gammon cuts from the hind leg of the pig; gammon slipper is a small lean joint which is good for boiling or roasting; gammon hock is a joint which can be boiled or baked after being partially boiled, and is very good cold; middle gammon is the best joint for boiling or roasting, and for steaks and lean rashers which grill well. Probably the best cut for a mixed grill; corner gammon is a lean boiling or roasting joint.