Ham only needs to be heated
What it is: It's traditionally the hind leg of the animal. You can buy it raw, but rarely will you find it raw. It's better to get a whole ham or ham steaks, rather than canned ham.
Grill it up: Usually it's cured, which means it's pre-cooked so it only needs to be heated.
How to season: Because it's so salty, it works really nicely with sweet glazes. Jam and jellies are a great base for a homemade sweet glaze. All you need is apricot jam, a little white vinegar, or a splash of balsamic. A ham steak is beautiful with a sprinkle of garlic as well. Some brands are super salty! To diminish the salt, soak it for a couple hours in water. Away you go!
Pork belly tastes great with pickles
What it is: Belly is a boneless cut of fatty meat.
Grill it up: You want to cook it slowly so that all that fat renders. Then, you get a quick sear on at the end. For a 1/2lb cut of belly, I'd put it on indirect heat for an hour or so, and then move it over to the direct heat side. I flip it until it's crispy. I might even cube it so it can get it crispy on all sides.