Meat

Rump Portion

The rump portion of ham sits toward the top of the leg—compact muscle good for roasting, cubing into stews, or curing as smaller specialty hams. Less dramatic than a whole leg display, more manageable for small households. Roast fresh rump with herbs, or braise cubes for ragù. When cured, slice thin for boards. Watch for dry edges on lean rump; baste or cover partway. Useful when a full ham is too much but true ham flavour is wanted.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutPortionPrep ReadyRump PortionVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 193

Amount per 100 g

Total Fat 11.8 g
Saturated Fat 5.22 g
Trans Fat 0.2 g
Monounsaturated Fat 5.26 g
Polyunsaturated Fat 1.01 g
Cholesterol 70.4 mg
Sodium 61.8 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 62.7 g

Detailed nutrients

Energy 193 kcal
Water 62.7 g
Protein 20.8 g
Fat 11.8 g
- Saturated Fat 5.22 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 1.01 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.72 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.57 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
Minerals 347 mg
- Major Minerals 346 mg
  - Calcium 27 mg
  - Sodium 61.8 mg
  - Potassium 257 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 70.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.72 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.57 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·

Minerals

Sodium: 61.76 · Potassium: 257 · Calcium: 27 · Iron: 1.5 ·

Rump Portion of Pork: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCE

European farm butchers portioned rump ham for family-sized cures and roasts.

1850

Retail boneless rump hams filled a gap between deli slices and whole-leg holidays.

1980

Charcuterie makers used rump for compact specialty hams with shorter aging times.