Ham

Ham is made from the hind leg of pigs that are specially bred to be longer and leaner than those used for pork. Unlike bacon and gammon, ham is cut from the carcass before curing, which involves salting, maturing, and in some cases, smoking.

Salting may take place by injecting the meat with brine then immersing it into a brine bath. Alternatively it may be 'dry-salted' during which salt is massaged into the flesh. In both methods, other herbs, spices and sweeteners may be added to the salt to add extra flavouring. When sugar is added to the mix, the ham is labelled 'sweet cure'.

Hams can be separated into two main types: those for boiling and those that are eaten raw.