Can anyone recommend a butcher or a store in Berkeley where I can find a gammon joint? Or perhaps an equivalent cut? I'm trying to make an English recipe for honey-glazed gammon joint and it involves simmering the gammon for a couple hours. I'm afraid that if I get the wrong cut and boil it, it will become tough. I know that gammon is a UK term, and I don't know what an equivalent cut is. The gammon comes from the hind leg and is mildly cured, so it sound a lot like a leg ham. I wonder if it is the same.