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<blockquote data-quote="aroy" data-source="post: 348844" data-attributes="member: 16090">I made both Ham and Bacon at home.Ham is from the hind leg. You salt and spice it for at least a couple of weeks. I keep it in the fridge as the temperature here is rarely below 20 degrees centigrade. After curing, it is smoked to partially cook it. I just keep it for a few hours in our oven at minimum temperature. In cold countries you just smoke for a few days it and then hang it to cure through the winter. The meat is ready to eat.Bacon is either belly or the shoulder, depends where you are from. You just cure it in salt &amp; spices - same as ham and smoke it lightly. The meat is still uncooked and needs cooking. I like bacon with a lot of salt, so that when eggs are fried in bacon fat (after the bacon, of course), no salt is needed.These are traditional recipes. What is done at industrial scale is different.. Meat is injected with salt solution, so there is a lot of water in it. To impart the &quot;smokey&quot; taste, &quot;Liquid Smoke&quot; is added.. After a day, the meat is cured.. Excess water is drained and the meat is sliced and packed.&nbsp;If the leg was used it is ham. If the belly or shoulder was used it is bacon!</blockquote>

[QUOTE="aroy, post: 348844, member: 16090"] I made both Ham and Bacon at home. Ham is from the hind leg. You salt and spice it for at least a couple of weeks. I keep it in the fridge as the temperature here is rarely below 20 degrees centigrade. After curing, it is smoked to partially cook it. I just keep it for a few hours in our oven at minimum temperature. In cold countries you just smoke for a few days it and then hang it to cure through the winter. The meat is ready to eat. Bacon is either belly or the shoulder, depends where you are from. You just cure it in salt & spices - same as ham and smoke it lightly. The meat is still uncooked and needs cooking. I like bacon with a lot of salt, so that when eggs are fried in bacon fat (after the bacon, of course), no salt is needed. These are traditional recipes. What is done at industrial scale is different. . Meat is injected with salt solution, so there is a lot of water in it. To impart the "smokey" taste, "Liquid Smoke" is added. . After a day, the meat is cured. . Excess water is drained and the meat is sliced and packed. If the leg was used it is ham. If the belly or shoulder was used it is bacon! [/QUOTE]

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