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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 packaged.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

A precooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices.

A ham that is not cooked or cured prior to preparation. When selecting a fresh ham, look for one that is encased in a layer of firm white fat, and contains meat that is well marbled with coloring that may range from a grayish-pink from younger hogs to a light rose color from older hogs.

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

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

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 or dry cured where sugar is at least ½ 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.

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

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

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

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.