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Pork, cured, ham, separable fat, boneless, heated |
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Pork, cured, ham, separable fat, boneless, heated (USDA#10894) |
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| Water 35g |
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| Calories 507 |
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| Energy 2122kj |
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| Protein 8g |
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| Total Fat 51g |
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| Ash 2g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Calcium, Ca 6mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 16mg |
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| Phosphorus, P 169mg |
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| Potassium 195mg |
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| Sodium 677mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 16mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 9mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 42IU |
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| Vitamin A, RAE 12mcg_RAE |
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| Retinol 12mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Fatty acids, total saturated 17g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 5g |
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| 14:0 0g |
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| 15:0 0g |
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| 16:0 10g |
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| 17:0 0g |
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| 18:0 5g |
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| 20:0 8g |
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| 22:0 4g |
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| Fatty acids, total monounsaturated 23g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 1g |
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| 17:1 0g |
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| 18:1 undifferentiated 22g |
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| 18:1 c 21g |
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| 18:1 t 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 6g |
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| 18:2 undifferentiated 5g |
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| 18:2 n-6 c,c 5g |
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| 18:2 CLAs 0g |
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| 18:2 t,t 0g |
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| 18:3 undifferentiated 0g |
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| 18:3 n-3 c,c,c 0g |
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| 18:3 n-6 c,c,c 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Fatty acids, total trans 0g |
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| Fatty acids, total trans-monoenoic 0g |
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| Fatty acids, total trans-polyenoic 0g |
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| Cholesterol 72mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Hydroxyproline 5g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Pork, cured, ham, separable fat, boneless, heated usda nutrition - Related Content |
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| Quick and easy meal to pull together in a pinch. I usually cook my rice in chicken broth for some added flavor. |
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| Grilled pork loin covered with mustard and fresh horseradish. |
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| Cubed pork on skewers. |
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| This will always be one of my "week after" ham dishes i love to cook and enjoy. Serve warm on winter nights...my type of comfort food! |
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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 ... |
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Hams
Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The ... |
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Ham cooking times and temperatures are important to monitor in order to insure the ham is safely cooked to the proper temperature. When cooking ham, use the chart below as a ... |
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
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Ham Cooking Tips
Soak country hams prior to cooking to reduce their saltiness.
To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham ... |
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| 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 ... |
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| Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water. A curing compound consisting of salt and other ... |
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| A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix. The honey must be used in an amount sufficient to affect ... |
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| A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The sugar must be used in an amount sufficient to affect the flavor ... |
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| 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 ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Bake a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Carve a Ham,' is an easy-to-follow guide for carving a ham. |
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