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My supermarket sells two kinds of pre-sliced ham. One is called Paris-style and the other French-style ham. Both kinds of ham are from the same company and the names are no indication of where the ham is made.
Jambon de Paris (Paris Ham) is a slow cooked ham. The slow cooking means it retains a large percentage of its moisture and absorbs the flavours of the ingredients with which it is cooked.
Jambon de Bayonne is a dry cured or smoked ham that may or may not be further cured in red wine and given its name from the region in which it originates.
Both are sometimes identified as French Jambon ham. French-style ham would probably indicate the use of one or both methods to produce the final result. But as Elendilthetall mentioned it is just marketing speak for an imitation.
French ham is slowly cooked in just-simmering water and is seasoned only with salt. It is made with high-quality pigs and is hoped to be very juicy, almost wet. It is the preferred type of ham for ham and butter baguette sandwiches, a French staple.
A French ham is like a Boston ham. Cut from the shoulder. Packed tight in a cask. Then shipped. on ships for food for sailors or to America as food for troops in the civil war. Not the best of ham but good enough for those type of people. It packed well in cask in the 1800s Did not need refrigeration. Also known as Nausue ham or pork. Shipped all the way from Nausue France to feed the troops. Paris ham was good enough to keep in France for food. You could always tell French ham by the special greenish color.
