Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking
For the cured but uncooked leg of pork, see Gammon (meat). For other uses, see Ham (disambiguation).
Ham
Half of a bone-in ham, studded with cloves
Type
Preserved meat
Main ingredients
Cured leg cut pork
Media: Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.[1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Regular consumption of especially the processed version is associated with negative health outcomes.
Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.
^"Bacon: Bacon and Ham Curing" in Chambers's Encyclopædia. London: George Newnes, 1961, Vol. 2, p. 39.
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