Cured ham is the ham we usually find in most delis and supermarkets. Ageing ham, on the other hand, involves extensive salting and seasoning. Then the ham is hung in well-ventilated rooms with controlled temperatures for a long period of time. Smoked-ham is made by smoking the ham at around 60 F. This smoking process can go on for days or even weeks.
Moreover, the smoking process usually involves wood chips, and the type of wood used can add a subtle flavour to the ham. Cold-smoked ham also involves salt curing. The taste of ham can vary according to its preparation method.
However, all these types of ham share some common characteristics. Since ham comes from the large round muscles of the back leg, all types of ham have a meaty denseness. Moreover, this meat has an underlying sweetness, irrespective of the preparation method.
Share this comparison: If you read this far, you should follow us: "Bacon vs Ham. Comments: Bacon vs Ham. Related Comparisons. Contribute to Diffen Edit or create new comparisons in your area of expertise. Log in ». Terms of use Privacy policy. Types of bacon depend on the thickness and where the cut of meat is taken from in the pig.
All ham is taken either from thigh or rump and varies only in the curing process according to different countries. Cured in brine or in a dry packing containing large amounts of salt, smoked, boiled or dried in cold air.
Ham and bacon are not the same things. They are both forms of pork and they both come from a pig but that is about where the similarities end when you think about it. Ultimately, what you need to know about these two types of meat is that they are various forms of pork. Pork comes from domestic pigs and can be cooked or preserved in various ways. Some forms are cured and treated while others are made into fresh cuts that can be frozen or cooked from the state they are in.
There are tons of varieties of pork. Here are a few to give you an example. As you can see, there are many ways that pork can be enjoyed. This does not even cover all of them but it does cover the most common and the most well-known. In this guide, we will be focusing on ham and bacon and discussing how these two cuts of pork can be similar or different.
We will walk you through each one, detailing what you should know about that cut in particular and then we will trace back and summarize the differences to provide you with a simple reference when you need it.
Ham is a cut of pork that comes from the leg of the pig. Typically, this cut comes from the high portion of the leg, near what we might refer to as the thigh. Ham is preserved after it has been cut through a process known as curing. C uring can happen in various ways. It can be wet or dry.
Curing can also include a smoking process or can skip the smoking process. There are numerous ways but essentially, the end result is that the ham is cured by some means. Ham can also come in various sizes and cuts. There are ham steaks, sliced ham, ham shanks, ham legs, and even deli-sliced ham for lunchmeat. This is just the surface of working with ham.
There are literally tons of things you can do with ham. If you make a large ham, then you know that there may be a multitude of leftovers. Additionally, ham is typically sold pre-cooked and can be consumed immediately after purchasing, which is probably why Heritage Foods describes it as being "one of the most consumed pork products in the world".
Bacon , on the other hand which WebstaurantStore defines as being "a type of salt-cured pork" is cut from a few parts of the pig other than the legs. In the United States, bacon commonly comes from the belly and side of a pig sometimes referred to as the pork belly ; but in other areas of the world, like the United Kingdom, bacon — which is sometimes called Irish bacon, rasher, or Canadian bacon — is frequently cut from the loin in the middle of the pig's back, according to The Spruce Eats.
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