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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.

wet cured ham, wet-cured ham, city ham, baked wet cured ham, wet cured ham recipe, wet curing ham, d...

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.

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

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 step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

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.

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 delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

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

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

A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham.

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.