difference between ham and bacon?

Answer 1

Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.


BACON
Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked.

The defining element is the cut, so "turkey bacon" and "beef bacon" and other non-pork substitutes exist for specialist markets.

Bacon is generally considered a breakfast dish, cut into thin slices before being fried or grilled. It is also a commonly used ingredient in other cooking, valued both as a source of fat and for its flavour.


An example of uncooked "streaky bacon".A side of unsliced bacon is a flitch or slab bacon while an individual slice of bacon is a rasher (UK, Ireland and Australia), or simply a slice (North America). Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common.

In the United Kingdom and Ireland, bacon comes in a wide variety of cuts and flavours whilst bacon in North America is predominantly what is known as "streaky bacon", or "streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as back rashers and is part of traditional British and Irish breakfasts.

Answer 2

Bacon Ham

Answer 3

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difference between ham and bacon?

Answer 4

Will answer later.
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Animal in Question is Pig, the general name for the meat is Pork.

Ham and Bacon are different cut from same animal. Both are processed and cured before sells. They still need cooking.
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Bacon

Is fried as a rule. You can buy microwave rack for it and you can Microwave it. Instruction on the package of the rack and the Ham.

Bacon is sold mainly as pre-cut thin slices, 11/2 in to 2 ins wide by about 12 in long, maximum thickness can be 3/16 in., has lots of fat and some meat, some people filter the fat and put it in the refrigerator and use it like oil. It has its own flavour, smell and taste.
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Ham

Ham is sold mainly as pre-cut thin slices, or as slab.

Breakfast/Sanvich slices are thin mainly oval or rectangular. Come precooked ready to eat and eaten cold or warm by re-heating-fried -Microwave(only if pre-cooked) must check package.

Slab is usually roasted, in an oven or in a pot. On the menu it is listed as Pork roast.

For long time USA farmers had standard breakfast of Ham and eggs. Bacon and eggs. Canadian Bacon and eggs. The Ham prepared for breakfast is also known as Canadian Bacon. All this is still available on standard breakfast menu in most parts of USA and Europe.
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Any pig product is to be well cooked. Meat should be refregerated most of the time, if not it can get spoild and can cause health problem.

Answer 5

Both are pork, but they come from different parts of the hog. Ham comes from the upper part of the hind leg, while Canadian bacon is lean bacon from the loin, or back. At least, that's what we Yanks call Canadian bacon; north of the border, that's called back bacon. True Canadian bacon, also called peameal bacon, is sold uncooked, unlike our "Canadian" bacon, and is covered in pea or corn meal. It also comes from the loin but usually is leaner.

Answer 6

HAM

Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.

Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.

The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety, in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking. Traditional wet cured ham includes the English Wiltshire ham and the French Jambon de Paris.

Dry-cured varieties include the Italian prosciutto crudo (prosciutto di Parma, prosciutto di San Daniele, prosciutto di Carpegna, prosciutto di Modena, prosciutto Toscano, prosciutto Veneto Berico-Euganeo, Valle d’Aosta Jambon de Bosses, prosciutto di Norcia) and the Spanish Jamon serrano (notably the Cured Ham of Trevélez) and jamón ibérico (notably the Cured iberic Ham of Guijuelo). The United States has country ham (including Virginia ham), which might or might not be smoked. England has the York ham. Germany's Westphalian ham is usually smoked over juniper, in Belgium, there is the smoked Ardennes ham, and from China there is the unsmoked Jinhua ham.

Ham is also processed into other meat products such as Spam luncheon meat. Baked ham is also a traditional dish served on Easter.

BACON
BigOven Food Dictionary


Bacon comes mainly from the fatty belly and sides of the pig. The fat content, while high, is what gives bacon its delicious aroma and taste. The most familiar product, sliced “American” bacon, is cut from the underside while in Europe it is also trimmed from the thigh and back.
Varieties
American – This is the bacon many of us enjoy for breakfast or in sandwiches combined with lettuce and tomato. It is typically sold in one-pound packages, but also available in slabs.


Bacon is usually brined, cured, and smoked. Slices can be thick or thin and fat-to-meat ratios vary from package to package. Varieties include maple, sugar-free, and reduced sodium. Europeans call it “streaky” bacon (each strip is called a rasher), and they do not cook it as long as in the typical American household.

Pancetta – An Italian bacon that is cured but not smoked. Cylindrical and ready for slicing in many deli sections.

Gypsy – This Hungarian specialty bacon is found in ethnic markets. It is paprika-seasoned and roasted.

Canadian bacon is not technically similar. It actually comes from the pork loin and is much leaner. Cured and smoked (always pre-cooked), it’s sliced or packaged as a solid cylinder. The taste is more like ham, which is how it should be prepared.

Answer 7

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Canadian bacon is a pork product. The foods described by the term “Canadian bacon” are very different, depending on where in the world the consumer is. This can sometimes lead to confusion, especially for travelers. In the United States, “Canadian bacon” is a salted and cured meat much like conventional bacon. In much of Canada and Great Britain, however, “Canadian bacon” is an entirely different food, cured and treated in a different way before sale. In flavor, appearance, and texture, Canadian bacon is closer to ham than it is to bacon. The meat is lean, slightly sweet, and juicy. Unlike regular bacon, Canadian bacon does not crisp up in its own fat while it is being cooked. The meat is meant to be served in a soft, juicy stage of cooking, and it will be dry and tasteless if it is allowed to crisp up. It is also usually served in thicker wedges than those used for conventional bacon The cured pork product which Americans know as Canadian bacon is usually called back bacon in other parts of the world. It is made from the loin cut, which is in the center of the pig's back. As a result, the bacon is much leaner than conventional bacon. Back bacon is prepared in the same way as conventional bacon, with a salting and smoking process intended to cure the meat. Slightly more sugar is usually used, lending a sweet quality to Canadian bacon. This type of Canadian bacon is a popular pizza topping in the United States, especially on Hawaiian pizza with pineapple. It also appears in breakfast foods like omelets, and is sometimes eaten by health conscious consumers who want the flavor of bacon without the heavy fat content. When available, it is usually found with other cured meat products, and is usually sold in chunks which are cut up by the consumer as needed. Another type of Canadian bacon is also known as peameal bacon. It is also made from the loin, but it is cured in a sweet pickle and it has a crust made from yellow cornmeal or peas. Peameal bacon is sweet and slightly salty. It is usually sold in both cooked and parbaked forms. Make sure to read the label carefully to determine whether or not peameal bacon needs to be cooked before serving. Peameal bacon is eaten with numerous breakfast foods in Canada and parts of the United Kingdom. Most Canadians have no idea what it is that Americans are referring to when you talk about Canadian bacon. Smoked ham is called smoked ham, Peameal bacon is called just that and regular old bacon (rashers in the UK) is just called bacon. Canadian Bacon is known as Back Bacon or Peameal Bacon in Canada, interchangeable as one person above said. It is expensive and usually an up charge from "streaky bacon" on the breakfast menu. You can buy it here in the United States. Ham is only taken from the back leg, and only when its cured is it called ham. Therefore ham, jambon, serrano, proscuitto, can all be said to be ham. Whereas an uncured leg would be sold as a leg, inside or outside round (theres one more cut in there i dont remember.) A shoulder is sold as a shoulder, and when cured is referred as a picnic roast, or cottage roll. The term ham is incorrectly used all the time as to referring to a pig, or a cured part of one. Hope that clears some things up. Conventionally streaky bacon, is taken from the belly. Peameal, or back bacon, is taken from the loin. Canadian Bacon, is taken from the boneless side.

Answer 8

Hey Man , its like a difference between a Butts and Boobs !! Though from the same animal its the 'location' thats making the whole difference !! By the way are we in the "COOKING SECTION" or in the Riddle & Joke Section?!

Answer 9

ham is the thigh and buttock of any animal that is slaughtered for meat

Answer 10

Answer by Anu was very informative . Thanx.