Word does get around even about our (few, admittedly) culinary specialties! Oddly, what the Americans called Canadian bacon is quite different to ours although I am not sure which is the true original. The American one is served cold and is smoked, also, it comes as a small loin piece. The Canadian one is the whole loin or a big piece of it anyway, never smoked, pink from its (light) cure, and coated in "peameal" which is or was cornmeal, i.e., I think a substitute for the corn is used now. You grill it and slice it thick and serve on a kaiser roll with mustard - very nice. Sometimes they tuck in tomatoes - never lettuce. You can also bake it and often this is done in winter and you dribble maple syrup on the peameal part. So this is quite different from the kind of traditional Kentucky ham I've had in Bardstown that they serve with red-eye gravy. Very different, but each good.