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

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from....

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

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

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).

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

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

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

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

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 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.