Just as there are different names for the various cuts of beef, so to are there differin names for the pork cuts.
You can easily do a Google Search and get a carcass chart that points to the various cuts and identifies them.
Pork includes every cut from the hog, just as beef is used to generally describe cuts from a cow.
Concerning hams and pork, the ham is cuts from the shoulder or hip and has sub-categorizations. A fresh-ham means that the cut has not been cured, brined, or smoked, and is simply the raw ham. A Virginia Smoked Ham is a fresh ham that has been packed in salt for a specified period of time to remove moisture and preserve the meat. It is then hung in a smokehouse and slowly cooked at a low temperature in an atmosphere of woodsmoke, sometimes for months at a time. The cut usually marketed as ham has been brined, or injected with a curing solution that has smoke flavoring added. It is cooked, wrapped and sold. The label will list water added. A ham product is chopped ham that has been cut and pressed into a boneless chunk of meat that resembles ham. Most canned hams, and Spam brand luncheon meat are of this type. Again, they are not truly smoked.
Many hams have a sweet glaze or solution that has been injected into the meat to add flavor. Sugar, maple, and honey are the most widely used. Syrups are sometimes baked onto the outside befor wrapping for the same purpose.
Pork also describes the rest of the carcass. You get pork sirloin, pork steaks, pork chops, pork tenderloins, pork ribs, etc. Even bacon, fat back, and ham-hocks qualifies as pork.
Hope this clears up some of the confusion. By the way, there are standards to describe the names given to various ham products. Those standards tell how much water can be added before the smoked ham becomes a ham product, etc. I have seen them, but don't remember the rules. They're not hard to find though. Just do a bit of surfing around.
By the way, an interesting tidbit of info is that Spam is a product developed during the 2nd world war, I think. It was a method to get food to G.I.'s faster and involved adding a brine solution and chopped pork to a can, sealing it, then cooking to be sent out to the troops. And I have to say that I've had Turkey Spam just once. I won't eat it again. There might be people on the planet that enjoy its flavor, but I'm not one of them.
Seeeeeya; Goodweed of the North