Why is Canadian bacon called "Canadian" bacon?

Because it’s made from Canadian geese???? Just kidding… Here is something I found when I googled this question . It will probably be more entertaining than my answer.

“Bacon in Canada–peameal or back bacon–is: unsmoked, pickle-brined, taken from the hog’s back, trimmed, and rolled in a cornmeal crust. It is sold uncooked, and owes the “peameal” moniker to the ground dried yellow peas (now corn) that originally helped preserve the meat. Rumor has it this stuff is super plump and juicy.

You can find the real deal at the aptly-named the REAL Canadian Bacon Co. President Ken Haviland, originally of Ontario, attributes America’s Canadian-style Bacon confusion to a marketing move. (Something akin to calling mayo and ketchup “French Dressing”?). Check out his site, or call 1–866-BACON-01: he imports peameal and ships it to folks from Troy, Michigan. He also offers recipes, answers questions, and sings a mean “Oh Canada.”
Misleadingly-named Canadian Bacon, more accurately Canadian-style bacon (smoked tenderloin, English in origin), is the norm in America. Avoid anything that looks unnaturally round and overly processed: these rubbery, water-added renditions taste like old ham. Not aged… old. Like soggy sweatsocks, or moist leather. Or a bunion.
In NYC, you can find tasty Canadian-style renditions at your favorite Polish butcher. We like a few places in Greenpoint. And our hands-down favorite comes from Flying Pigs Farm; look for a package with tender fat clinging to the sides, then cook it quick (in butter or rendered strip bacon) before Ms. Slab gets home.”

Because in the U.S., it’s called “ham.”

Canadian bacon is a type of marinated and crusted ham, as described by scamp. It’s gloriously delicious. The only thing related to bacon is the fact that it’s made with pig. Peameal bacon can be found in roast form or sliced up, and is cooked just like bacon. While it’s fair to call it ham, understand it has a different taste than frying up a piece of regular ham – all that delicious cornmeal gets fried up in the fat and adds scrumptious flavour… I gotta get some when I’m out next! It’s super awesome for “breakfast for dinner” meals.

I guess it’s called Canadian cause we’re the only ones who make it…

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