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July 26, 2026Sources cited
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Ham

Ham is a cut of pork taken from a pig’s hind leg, usually preserved by curing with salt, and sometimes by smoking or drying.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Ham is a cut of pork taken from a pig's hind leg, usually preserved by curing with salt, and sometimes by smoking or drying. The term is also used more broadly for similar cured meat products from different regions, including prosciutto, jamón, and country ham.

Definition

Ham generally refers to the hind leg of a pig that has been preserved, most often through curing. In broader usage, the term can include whole cuts and mechanically formed products made from pork.

Production

Ham is produced by salting pork through dry curing or brining through wet curing. Smoking, seasoning, air-drying, and sometimes cooking may follow to develop flavour and extend preservation.

Varieties and regional forms

Many countries produce distinctive ham styles based on local breeds, feeding practices, and curing methods. Well-known examples include prosciutto, jamón, and country ham.

Nutrition and culinary use

Ham is a source of animal protein and several micronutrients, including iron and B vitamins. It is eaten in many cuisines as a sliced meat, ingredient, or festive main dish.

Key facts

  • Ham is usually defined as pork from the hind leg of a pig, preserved by curing.
  • Curing may be dry, using salt, or wet, using brine; smoking may also be used.
  • Ham exists in many regional varieties around the world.
  • Some ham products have geographical naming protections.
  • In U.S. law, ham is defined as a cured hind leg of pork meeting specific protein and water-content requirements.
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Canadian context

Ham is a common grocery and deli meat in Canada, used in sandwiches, breakfasts, and holiday meals. Canadian readers may also encounter imported regional styles such as prosciutto and jamón.

Frequently asked questions

What is ham?
Ham is pork from a pig's hind leg, usually preserved by curing and sometimes by smoking or drying.
Is ham always smoked?
No. Ham may be dry-cured or wet-cured without smoking, although smoking is common in many styles.
Is ham the same as prosciutto or jamón?
They are related cured pork products, but each has its own regional production methods and naming traditions.
Is ham a processed meat?
Yes. Ham is a processed meat because it is preserved and often seasoned or smoked.
Does ham have nutritional value?
Yes. Ham provides protein and is also a source of iron, niacin, riboflavin, thiamine, phosphorus, and calcium.

References

  1. New World Encyclopedia — https://www.newworldencyclopedia.org/entry/Ham
    Supports: Definition of ham as a cut of pork and its nutritional components; U.S. legal definition.
  2. Wikipedia — https://en.wikipedia.org/wiki/Ham
    Supports: Ham as preserved pork from the leg, curing methods, processed meat status, and regional varieties.
  3. Encyclopaedia Britannica — https://www.britannica.com/summary/ham-meat
    Supports: Ham as cured pork from the thigh of a hog; curing methods; regional specialities; nutrition.
  4. Merriam-Webster — https://www.merriam-webster.com/dictionary/ham
    Supports: Dictionary definition of ham as a cut of meat from the thigh, especially from a hog.
  5. Institute of Culinary Education — https://www.ice.edu/blog/understanding-ham
    Supports: Explanation of curing methods, preservation process, and broad culinary definitions.