Let's Clear It Up: Ham And Pork Are Not Interchangeable

The fact that pork and ham both come from pigs is probably well-known, even by people who do not consume this meat. It helps that there are well-known global dishes that use either pork or ham, from the Japanese Katsudon to glazed ham at many Christmas dinners.

Yet, the differences between the two sources of protein are a bit harder to pin down for a casual (or new) consumer. Here is a cheat sheet that highlights the distinct flavors and characteristics of pork and ham while also doubling up as a cooking guide. Being familiar with the two can make a decent impact on your meals. In short, pork is a general term that refers to meat from a pig and the cut can be from any part of the animal. Ham, on the other hand, is a specific cut of pork that comes from the hind leg of the pig. Unlike other cuts of pork, ham is typically cured or smoked to enhance its flavor.

We often think of chicken as the ubiquitous animal protein. After all, it appeals to a wide range of people and there are rarely religious or cultural restrictions on consuming chicken. Pork (and ham) can be an acquired taste, but it is just as versatile as chicken and can be prepared in a variety of ways, such as grilling, roasting, frying, or smoking.

It helps to be better acquainted with the cuts of pork meat because it affects the optimal way to cook it. For example, pork loin does not have a lot of tough muscle, so it is perfect for grilled or pan-fried dishes like pork chops. Pork ribs are another popular cut that comes from the rib cage and can be smoked, grilled, or roasted. Pork shoulder or pork butt are tougher cuts that are perfect for slow cooking like roasting, braising, and stewing.

Pork belly, a cut that has always been popular in Asian, African American, and Latin cuisine has become popular in the United States over the last few years as diners become enamored with crispy pork belly dishes. Getting the crackling on the skin to be crispy and crumbly while the meat underneath stays juicy and flavorful is really a skill.

Unlike pork, which is a more generic term, there are two signifiers for ham. One is the type of cut (hind leg of the pig) and the other is the curing process which transforms its flavor. This curing process typically involves adding salt and other seasonings to the meat and allowing it to rest for several weeks, which helps to break down the fibers and make the meat more tender. After curing, the ham is often smoked, which gives it a distinctive flavor and aroma.

Since ham is cured, it does not require extensive cooking. Most hams can be enjoyed simply by slicing and eating them as is. But one of the best ways to use ham is to lean into its salty taste and use it as a flavor enhancer in dishes like ham and spaghetti alfredo, which combines the creamy sauce with the salty, savory taste of ham.

Alternatively, make Hawaiian pizza with ham and pineapple. This is a bold (and divisive) move as people have very strong opinions about whether pineapple belongs on pizza. But rest assured, we can all agree that ham and bread are a perfect pairing.