Chicken ham

Usually, yes: chicken ham is a cured, formed meat that is cooked during manufacture, so you can eat it cold straight from the pack. Heat it until steaming hot if you prefer it warm.

Warm slices in a lightly oiled pan over a medium heat for about 1 minute on each side. Because it is already cooked and thinly sliced, longer frying can make it tough.

Use it in a toasted sandwich with cheese and mustard, fold it into an omelette, or add it to a pasta bake. For a quick lunch, roll slices around a strip of cucumber or cheese.

Keep it covered in the fridge and use it within 3–5 days of opening. You can freeze portions in an airtight wrapping, though thawed slices may be less tender.

Yes; turkey ham works in sandwiches, omelettes and pasta in the same way. It has 15.2 g of protein per 100 g, compared with 23 g in chicken ham.

The names are often used for similar cooked, processed poultry products, so the exact difference depends on how each is made. In the supplied nutrition figures, chicken ham has 23 g of protein per 100 g, while chicken cooked ham has 20.7 g.