What’s the difference between Prosciutto and Parma Ham?

Prosciutto is the Italian word for ham and is almost always used for the uncooked, dry-cured ham (prosciutto crudo), (prosciutto cotto is cooked ham), in particular from central and northern Italy such as Prosciutto di Parma, Prosciutto di Emiliano and Prosciutto di San Daniele, and there are others. It is also produced in Australia. Similar products are made in Spain (Jamon Serrano/ Iberico), Portugal (Presunto) and France (Jambon traditionale). Parma Ham on the other hand, is prosciutto from that area of Emilia-Romana defined by European law as the region of Parma and is regarded as perhaps the only true prosciutto. Parma is the same region famous for Parmesan cheese.