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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 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.

A whole or half ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

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 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.

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

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 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.

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).

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 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.

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.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

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.