Ham

Ham is a cured meat, traditionally sourced from the hind leg of a pig, that undergoes a meticulous process of curing, smoking and aging, resulting in a savory and succulent product. For a processor, the product is defined less by the raw material than by the sequence of curing, resting, smoking, drying and aging steps that follow, each of which sets flavour, texture, yield and shelf stability.

Two product types sit at opposite ends of the line. Fresh ham is uncooked and requires cooking before consumption; it is often seasoned and roasted, smoked or boiled to enhance flavour and make it safe to eat. Cured ham is preserved through methods such as dry curing with salt or brine curing, and does not require further cooking before consumption; it is often smoked or aged to develop its characteristic taste and texture.

Processing begins with selection and curing by one of two routes. In dry curing, the ham is rubbed with a mixture of salt and other seasonings to draw out moisture and preserve the meat. In wet curing, or brine curing, the ham is immersed in a brine solution containing water, salt, sugar and various spices, which infuses the meat with flavours and acts as a preservative. Curing inputs are limited to 200 ppm in-going nitrite and 550 ppm of ascorbates or erythorbates. After curing, the hams rest and equalise in a controlled environment.

Some hams are then smoked to add a smoky flavour and further aid preservation; the process can take several hours and different types of wood may be used to impart distinct flavours. The cured and, if applicable, smoked hams are dried to remove excess moisture, then aged for a period ranging from a few months to several years depending on the type of ham. Finally, the hams are trimmed to remove any external crust or excess fat and packaged for distribution and sale. Where a thermal step applies, the product must reach 144° F to kill trichinella spiralis instantly.