Leaner than regular or American bacon, Canadian bacon comes from the pork loin on the back of the pig. It’s typically cut into rounds, similar to ham. But how alike are Canadian bacon and ham? Can the two pork products be used interchangeably? When it comes to Canadian bacon versus ham, what’s the difference?

What Is Canadian Bacon?

Canadian bacon comes from the boneless pork loin, which has been cured and smoked. 

It’s a popular breakfast item in both Canada and the United States and shows up frequently in the breakfast classic: eggs Benedict.

What Is Canadian Ham?

Ham, meanwhile, says Shore is the cured upper back leg of a pig. Shore points out that ham usually has a sweeter cure, and may or may not be smoked, “while Canadian bacon will be smoked and will typically have a less sweet cure.”

What Are The Differences Between Canadian Bacon and Ham?

The most noticeable differences are sweetness, smokiness, and fat content, notes Shore.

Can Canadian Bacon And Ham Be Used Interchangeably In Recipes?

Canadian bacon and ham are often used interchangeably. “Any recipes calling for a raw preparation of the meat, or for a low, gentle cooking method would be good candidates for substitution,” the chef says, adding that she  “would avoid subbing Canadian bacon into recipes that call for a hot, fast cooking process as the lean nature of the muscle could yield unpleasantly dry results.”

How Are They Similar To American Bacon?

American bacon is typically a much fattier cut of meat due to lots of marbling, notes Shore. The overall fat content is generally higher in American bacon than in either Canadian bacon or ham. 

Shore likes to use Canadian bacon for recipes that call for subtle smoke, where the lean meat is rolled or layered with a richer substance like béchamel or hollandaise and gently warmed. “The smoke flavor and savory taste are the stars of the show, rather than texture, and you need some fat in the dish to offset the lean meat,” she explains. 

When it comes to ham, Shore enjoys a simple preparation: a ham sandwich with mayo, mustard (“Dijon, of course!”), cheese and lettuce. “If I’m going to cook with it, I typically cut it into small cubes and work it into a braise as an additional layer of flavor,” says the chef.