Meat
Ham
Ham is the hind leg of the pig, fresh or more often cured—from city brine hams to long-aged jamón and prosciutto. Fresh ham can be roasted like a large pork roast; cured ham is sliced for eating raw when dry-cured long enough, or baked when wet-cured. Bone-in hams hold moisture; boneless are easier to carve. Breed, diet, and curing salt define quality more than the word “ham” alone. It is prized as both celebration roast (glazed bone-in) and charcuterie (Iberian, Parma, Bayonne). For fresh ham, score fat, roast gently, and rest. For dry-cured, slice paper-thin. Do not confuse “ham” the cut with random deli formed products.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.2 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.7 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69.1 mg
- Sodium 63.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 62.7 g
- Energy 206 kcal
- Water 62.7 g
- Protein 21.7 g
- Fat 11.8 g
- Saturated Fat 5.2 g
- Monounsaturated Fat 4.7 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.67 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.19 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 391 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.67 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.19 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Ham of Pork: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Salt-curing pig legs preserved protein across Mediterranean and European farm cultures.
Spanish and Italian dry-cured hams became regional luxury exports.
Industrial wet-cured hams made glazed holiday hams a mass-market centrepiece.