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Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

A ham that had not reached an internal temperature exceeding 137° F during processing. Uncooked hams are generally dry-cured hams, although dry-cured hams are also available fully cooked.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.

A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.