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. The brining solution consists of water and ingredients, such as salt, sugar, sodium nitrite, sodium nitrate, honey, spices, seasoning, and artificial flavoring. The ham may also be cooked or smoked during this process.
Brine-cured city hams are mass-produced and generally ready for market in one to seven days. The ham is pink in color, has a sweet flavor, and is much moister than dry cured ham. Their flavor is less intense than a dry cured ham. Brine-cured hams are commonly found in most food stores.