Ham is actually a process. There isn't really a cup of pork called ham, but after certain cuts have been flavoured and cured they are then known as ham. In actual fact you could get a piece of chuck steak and put in in the smasher. Then after all grain is no longer recognizable (and the beef is thoroughly pulverized and waterlogged) apply the ham cure and ta daaa...it looks identical and tastes like a slightly poor quality piece of ham pork. Plenty of butchers and smallgoods manufacturers do just that.
Curing and Smoking is the Process...Traditionally the term
Ham has referred a Cured and Smoked Rear Leg of a Pig. In general, there are always exceptions and marketing terms, but in the average Grocery Store an "uncured" rear leg is labeled
Fresh Ham. A Wet Cured and Smoked rear leg, injected with cure and some % water, is labeled
Smoked Ham. A Dry Cured Smoked rear leg is labeled
Country Ham. Then there are Shank Portion Hams, Butt Portion Ham, Boneless Hams, Buffet Hams, Canned Hams, Etc. Here is how the Institutional Meat Purchasers Specifications read...Item # 401
Leg (Fresh Ham)...Item # 501
Ham, Short Shank (Cured and Smoked). Hope this helps...JJ
BTW...I am a Chef/Instructor that taught Meat Fabrication and Charcuterie, which included making cured meats and sausages, and I come from a family of Butchers. While Turkey makes a product that can be processed to taste like Ham. Adding cure to Beef, pulverized or otherwise will only get you Corned Beef or if Smoked, Pastrami or as my Canadian friends call it, Smoked Meat, all high quality and tasty. I can't speak about Australian Butchers but here in the US, I have yet to see beef be made into poor quality ham, there is no money in it since a Beef Chuck Steak is almost if not more than Twice that of virtually any cut of Pork that would be made into Ham, or even SPAM, for that matter.