What Is The Difference Between Ham And Bacon? A Full Guide

Are you a fan of breakfast meats? Do you find yourself torn between the salty goodness of ham and bacon?

While both come from the same animal, there are some key differences between these two popular cuts of pork. From where they come from on the pig to how they are cured and prepared, ham and bacon have their own unique characteristics.

In this article, we’ll explore the differences between ham and bacon, so you can make an informed decision next time you’re at the breakfast table.

So sit back, relax, and get ready to learn about these delicious meats!

What Is The Difference Between Ham And Bacon?

The main difference between ham and bacon is where they come from on the pig. Ham is typically taken from the hind leg of the pig, while bacon can come from various cuts, including the back, leg, or belly.

Another key difference is how they are cured. Bacon is salt-cured and can be smoked or flavored with different spices. On the other hand, ham can be either dry-cured or wet-cured with a mixture of salt, sugar, and other seasonings.

When it comes to preparation, bacon is usually sold raw and needs to be cooked before consumption. Ham, on the other hand, is often precooked and can be eaten cold or heated up.

Finally, there are some differences in how these meats are consumed. While ham can be eaten hot or cold and is often served as a main dish, bacon is typically eaten warm and used as a side dish or ingredient in other dishes.

What Is Ham?

Ham is a type of pork that is typically taken from the hind leg of a pig. It can be either dry-cured or wet-cured with a mixture of salt, sugar, and other seasonings. Dry-cured ham is rubbed with a mixture of salt and other substances, then dried and aged for some time. Wet-cured ham, on the other hand, is either submerged in brine or injected with the brine mixture.

Ham is a versatile meat that can be eaten cold or heated up. It is commonly used to make sandwiches and other snacks, and is also a popular topping for pizza and other pies. Ham can be served as a main dish, and is often glazed or coated with various seasonings for added flavor.

Like bacon, ham is considered a processed meat and should be consumed in moderation due to its potential link to bowel cancer. The World Cancer Research Fund recommends limiting consumption of red and processed meats to no more than 500 g per week, depending on individual eating habits.

What Is Bacon?

Bacon is a type of cured pork that is typically cut from the back, leg, or belly of a pig. It is salt-cured and can also be smoked or flavored with various spices. Bacon is known for its salty and smoky flavor, which makes it a popular ingredient in many dishes.

Unlike ham, bacon is usually sold raw and needs to be cooked before consumption. It can be fried, baked, or grilled to achieve the desired texture and taste. Bacon is often used as a side dish or ingredient in other dishes, such as sandwiches, salads, and soups.

While bacon is high in fatty acids, it actually contains fewer calories than ham. It is also a good source of protein and can be enjoyed in moderation as part of a balanced diet. Overall, bacon is a delicious and versatile type of pork that adds flavor and texture to many dishes.

Where Do Ham And Bacon Come From On The Pig?

Ham and bacon both come from different parts of the pig. Ham is typically taken from the hind leg of the pig, while bacon can come from various cuts, including the back, leg, or belly.

The hind leg of the pig is a large muscle group that is well-suited for curing and preserving. This makes it an ideal cut for making ham, which can be either dry-cured or wet-cured with a mixture of salt, sugar, and other seasonings. The curing process helps to preserve the meat and gives it its distinct flavor.

Bacon, on the other hand, can come from different parts of the pig depending on the type of bacon being made. For example, “streaky” bacon, also known as side bacon, is cut from pork belly. Back bacon is most common in the United Kingdom and is taken from the back of the pig. Bacon can also be made from other cuts, such as the leg or shoulder.

Regardless of where it comes from on the pig, bacon needs to go through a curing process to turn it into the delicious breakfast staple that we all know and love. Bacon is salt-cured and can be smoked or flavored with different spices to give it its unique taste.

How Is Ham Cured And Prepared?

Ham can be prepared in various ways, but the most common methods are curing, aging, and smoking. Cured ham is made by injecting a fresh ham with a brine of salt, sugar, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and/or flavorings. The ham is then cooked to an internal temperature of 150 F. This process kills bacteria and turns a fresh ham into a cured one. This is the type of ham you find in most supermarkets and delis, often referred to as baked ham.

Aged ham does not necessarily require a brine or smoke but usually involves extensive salting and seasoning. The ham is hung in special well-ventilated rooms with precise temperature and humidity controls for one to five years. During this time, a hard crust of mold develops, which prevents the meat from spoiling and helps it develop distinctive and appealing flavors throughout the ham. After the aging period is complete, the mold is completely scraped off, and the ham is well washed and dried before packing. Hams of this variety, such as American “country ham,” Italian prosciutto di Parma, or Spanish jamón serrano, are quite expensive and limited in availability.

Cold-smoked ham is made by smoking the ham at around 60 F (15 C), which can go on for days or even weeks. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. A cold-smoked ham requires salt curing (typically in a brine) to keep the bacteria under control throughout the curing process. When smoking a ham, the smoke usually comes from wood or wood chips, and the type of wood used also makes a notable difference.

Many hams are prepared using a combination of these processes. Cured and smoked hams are often finished by heating with a glaze or serving with a sauce or other treatment. Salted ham that is aged for a year or more, however, is usually simply sliced thin and eaten with complementary accompaniments such as melon, chunks of cheese, or toasted bread. Such a ham has already lost much of its moisture in the salting and aging process, and heating it would dry it out and compromise its complex flavor.

How Is Bacon Cured And Prepared?

Bacon can be cured using two different methods: dry curing and wet curing. Dry curing is the traditional method where raw bacon is rubbed with salt and other seasonings, such as sugar, for added sweetness. This process can take up to a week or two, during which the meat is cured and flavored. After being cured, the bacon is rinsed off, dried, and then smoked at a low heat to add flavor without cooking it. The type of wood chips used in the smoker can also impart a specific flavor to the bacon.

Wet curing, on the other hand, is a faster method that is commonly used by large commercial brands. In this method, curing ingredients such as salt, sugar, seasonings, and other chemicals are mixed to create a brine that the bacon is soaked in or injected with. This injection method is called pumping and is the quickest way to cure bacon. After being cured, the bacon is smoked for added flavor and preservation. Instead of smoking, commercial bacon producers often use a convectional oven to speed up the process.

Uncured bacon is also an option for those who prefer naturally cured and smoked meat. Pork belly is injected with a brine of salt, sugar, and curing agents like cultured celery powder for 12-24 hours. The pork absorbs the flavors and develops bacterial resistance before being partially cooked during smoking. It must be fully cooked before consumption.

If you want to try your hand at curing and smoking your own bacon at home, start by procuring a pork belly from organic or humanely raised hogs. Then, carefully pat it dry with paper towels and score the fat cap in a cross-hatch pattern. Rub a mixture of brown sugar, salt, pepper, and optional curing salt onto all sides of the pork belly and store it in a plastic bag in the refrigerator for 10-14 days. Rinse the bacon well and roast it on a sheet tray in a preheated oven until it reaches at least 150 F / 66 C internal temperature. Store it in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year before slicing and frying it to your desired thickness.

Nutritional Differences Between Ham And Bacon

When it comes to nutritional differences between ham and bacon, there are several factors to consider. Both meats are high in calories and fatty acids, but ham is a better source of potassium than bacon. In terms of iron content, ham has significantly more than bacon.

Bacon is much lighter in protein compared to ham, but it is much heavier in fat. Bacon has a macronutrient ratio of 0:0:100, while ham has a ratio of 25:3:72 for protein, carbohydrates, and fat from calories.

Ham is richer than pork bacon in several essential vitamins and minerals such as Vitamin B1, Zinc, Iron, Vitamin B6, Vitamin B2, Phosphorus, Choline, and Vitamin B12. Ham is also a great source of protein and potassium, which both play an important role in major body functions such as managing body fluids and building muscles and bones.

Canadian bacon is another type of meat that is often compared to ham and pork bacon. Compared to regular ham, Canadian bacon is healthier overall as it contains fewer carbohydrates and more protein. It also has a lower sodium level than ham. However, ham contains more Vitamin C and calcium than Canadian bacon but has a higher calorie count.