Pastrami vs. Ham — What's the Difference?
By Tayyaba Rehman & Maham Liaqat — Updated on April 4, 2024
Pastrami is a seasoned, smoked beef delicacy, while ham is a savory pork cut, usually cured or smoked.
Difference Between Pastrami and Ham
Table of Contents
ADVERTISEMENT
Key Differences
Pastrami originates from Eastern European culinary traditions, involving the brining, seasoning, smoking, and steaming of beef. This process imparts a distinct, spicy flavor and tender texture. Pastrami is often served on rye bread, making it a staple of deli sandwiches. On the other hand, ham comes from the hind leg of pork and undergoes a curing process with salt, sugar, and spices, followed by smoking or aging. Ham's flavor profile ranges from sweet to salty, influenced by its curing and cooking process. It is a versatile meat that can be served in slices, as part of holiday meals, or incorporated into various dishes.
While pastrami is typically made from beef brisket, navel, or round, giving it a leaner and denser texture, ham is sourced from the pork leg, which contains more fat and a moister texture. This difference in meat sources and fat content significantly influences their taste and culinary uses.
Pastrami is characterized by its peppered and spiced crust, contributing to its bold, complex flavors. These spices include coriander, black pepper, garlic, and mustard seeds. In contrast, ham's flavor is often milder and can be enhanced with glazes or seasonings like honey, brown sugar, or cloves, depending on the preparation method.
In terms of preparation, pastrami requires a labor-intensive process including brining, seasoning, smoking, and sometimes steaming, making its preparation time-consuming but rewarding with deep flavors. Ham preparation, while also involving curing and sometimes smoking, can vary widely from simple to complex, including pre-cooked options that are ready to eat.
Pastrami is primarily served thinly sliced and warm, commonly piled high on sandwiches or served alongside traditional Jewish deli sides. Ham, however, is more versatile in its serving options, ranging from thick slices accompanying holiday meals to diced ham in salads, omelets, and soups.
ADVERTISEMENT
The nutritional profiles of pastrami and ham differ due to their meat sources and preparation methods. Pastrami, especially when lean cuts are used, can be lower in fat but higher in sodium due to the brining process. Ham, particularly if it is a processed variety, may have higher fat content but also varies widely in sodium content based on the curing process.
Comparison Chart
Main Ingredient
Beef (brisket, navel, round)
Pork (hind leg)
Flavor Profile
Spicy and peppery
Sweet to salty, depending on cure
Preparation
Brined, seasoned, smoked, steamed
Cured, sometimes smoked
Serving Style
Thinly sliced, often hot
Sliced, can be served hot or cold
Common Uses
Sandwiches, deli platters
Holiday meals, sandwiches, dishes
Compare with Definitions
Pastrami
A seasoned and smoked beef delicacy that's typically brined and coated with spices.
Pastrami sandwiches are a popular choice at New York delis.
Ham
A savory cut of pork from the hind leg, cured or smoked.
For Easter dinner, a glazed ham is often the centerpiece of the table.
Pastrami
Lean and dense, with a spiced crust.
The pastrami's texture is perfect for slicing thinly and piling high on rye bread.
Ham
Can range from sweet to salty, influenced by its curing and cooking process.
The honey glaze gave the ham a perfect balance of sweetness.
Pastrami
Rich, peppery, and complex due to its spice mix.
The robust flavor of pastrami comes from its black pepper and coriander crust.
Ham
Moist and tender with a higher fat content.
The ham was so tender that it melted in your mouth.
Pastrami
Involves a detailed process including brining, seasoning, smoking, and steaming.
Preparing pastrami can take days to complete, but the result is incredibly flavorful meat.
Ham
Versatile in cooking, used in everything from holiday meals to everyday dishes.
Diced ham is a great addition to pea soup, adding flavor and protein.
Pastrami
Commonly used in sandwiches and as part of traditional Jewish cuisine.
Pastrami is often served with mustard on rye bread for a classic deli sandwich.
Ham
Curing process varies, with some hams being ready to eat and others requiring cooking.
Many hams are sold fully cooked, making them convenient for quick meals.
Pastrami
Pastrami (Romanian: pastramă) is a Romanian variant of the Turkish pastırma usually made from beef brisket, and sometimes from lamb, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.
Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.
Pastrami
A highly seasoned smoked cut of beef, usually taken from the shoulder.
Ham
(in the Bible) a son of Noah (Gen. 10:1), traditional ancestor of the Hamites.
Pastrami
A seasoned smoked cut of beef. Traditionally, this is made from a navel cut.
Ham
Overact
She hammed it up for the cameras
Pastrami
A highly seasoned cut of smoked beef.
Ham
The thigh of the hind leg of certain animals, especially a hog.
Pastrami
Highly seasoned cut of smoked beef
Ham
A cut of meat from the thigh of a hog, often cured by salting or smoking.
Ham
The back of the knee.
Ham
The back of the thigh.
Ham
Hams The buttocks.
Ham
A performer who overacts or exaggerates.
Ham
A licensed amateur radio operator.
Ham
To exaggerate or overdo a dramatic role; overact.
Ham
To exaggerate or overdo (a dramatic role, for example).
Ham
(anatomy) The region back of the knee joint; the popliteal space; the hock.
Ham
(countable) A thigh and buttock of an animal slaughtered for meat.
Ham
(uncountable) Meat from the thigh of a hog cured for food.
A little piece of ham for the cat
Ham
The back of the thigh.
Ham
Electronic mail that is wanted; mail that is not spam or junk mail.
Ham
Obsolete form of home
Ham
(acting) An overacting or amateurish performer; an actor with an especially showy or exaggerated style.
Ham
(radio) An amateur radio operator.
Ham
(acting) To overact; to act with exaggerated emotions.
Ham
Home.
Ham
The region back of the knee joint; the popliteal space; the hock.
Ham
The thigh of any animal; especially, the thigh of a hog cured by salting and smoking.
A plentiful lack of wit, together with most weak hams.
Ham
A person who performs in a showy or exaggerated style; - used especially of actors. Also used attributively, as, a ham actor.
Ham
The licensed operator of an amateur radio station.
Ham
To act with exaggerated voice and gestures; to overact.
Ham
Meat cut from the thigh of a hog (usually smoked)
Ham
(Old Testament) son of Noah
Ham
A licensed amateur radio operator
Ham
An unskilled actor who overacts
Ham
Exaggerate one's acting
Common Curiosities
Can pastrami be made from meats other than beef?
Traditional pastrami is made from beef, but variations using turkey or salmon exist, offering different flavors and textures.
Is ham healthier than pastrami?
Both meats can be part of a balanced diet, but their healthiness depends on the cut, preparation method, and portion size. Pastrami is often leaner, while ham's fat content varies.
Can you eat ham raw like pastrami?
Some hams, especially those that are cured and aged, can be eaten raw, similar to prosciutto. However, many hams are intended to be cooked before eating.
Can you use ham as a substitute for pastrami in recipes?
While you can substitute ham for pastrami in some recipes, the flavor profile will be significantly different due to the lack of spices and the difference in meat type.
How are pastrami and ham traditionally served?
Pastrami is commonly served warm on sandwiches, whereas ham is versatile, served in slices for holiday meals or diced in various dishes.
What is the main difference in taste between pastrami and ham?
Pastrami has a bold, spicy flavor due to its peppered crust, while ham's taste can range from sweet to salty, based on the curing process.
What types of cuisine are pastrami and ham most associated with?
Pastrami is closely associated with Eastern European and Jewish deli cuisine, while ham is widely used in Western, Southern European, and American cuisines.
Why is pastrami so much spicier than ham?
The spiciness of pastrami comes from its coating of spices, like black pepper, coriander, and mustard seeds, which is not a traditional part of ham preparation.
Is pastrami always made from beef, or are there other variations?
While beef is traditional for pastrami, variations made from turkey, chicken, and even lamb are available, offering different flavor profiles and textures.
What are some common side dishes to serve with pastrami and ham?
Common sides for pastrami include coleslaw, potato salad, and pickles, while ham pairs well with mashed potatoes, green beans, and biscuits.
What is the best way to store pastrami and ham to extend their shelf life?
Both should be tightly wrapped in plastic wrap or aluminum foil and refrigerated. For longer storage, both pastrami and ham can be frozen, extending their shelf life for several months.
How long do pastrami and ham last in the refrigerator?
Both pastrami and ham can last in the refrigerator for up to a week when properly stored. However, their shelf lives can vary based on their preparation and packaging.
Are there vegetarian alternatives to pastrami and ham?
Yes, there are vegetarian and vegan alternatives made from plant-based ingredients designed to mimic the textures and flavors of pastrami and ham.
How do smoking processes differ between pastrami and ham?
The smoking process for pastrami often involves a combination of woods to achieve its unique flavor, whereas ham smoking can vary from sweet woods like apple or hickory to achieve its distinct taste.
How do the nutritional values of pastrami and ham compare?
Nutritional values vary, but pastrami tends to be higher in sodium, while ham can vary in fat content. Both should be consumed in moderation within a balanced diet.
Share Your Discovery
Previous Comparison
Purulent vs. Serous
Next Comparison
Extradural vs. EpiduralAuthor Spotlight
Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
Co-written by
Maham Liaqat
