Hi Gary....Bless your heart! We have had some friends live near us from the UK...and have laughed over some word differences.
I am going to try and help out and provide some links so you can see pictures that may help.
Country Ham...is a cured ham....and is a bit salty to me. Here are some pictures and the process too.
Corned Beef....it is a brisket that has gone thru a "corning process"...or brining process....and its usually used in Corned Beef and Cabbage...like for St. Patrick's Day. http://www.smokingmeatforums.com/t/117642/corned-beef-vs-pastrami
Pulled pork is the end result of smoking a Boston Butt (pork shoulder/roast of sorts)....and "shredding it" and not slicing it.
OTBS...is The Order of The Thin Blue Smoke. It's a group of members here who have been nominated into that group or Fraternity if you will.
Here is one more link for the Acronyms that are commonly used here. If you are still confused...just send me a PM and I will be glad to help.