I believe on the right bank our English-speaking friends are more likely to use gammon than ham.

Gammon is the cured meat from the upper part of a side of bacon. It is sold uncooked, to provide gammon steaks or rashers, both of which are moderately thick, not like bacon rashers.
Gammon is, essentially, the same part of the pig as ham. However, whereas in the UK ham is sold after being both cured and cooked, gammon has only been cured.