Hormel Brand Since 1891

Also known as fresh ham, is available either bone-in or boneless and may be purchased whole or halved. Fresh ham may also be cut into rump, shank or center options.

Cured ham

Cured ham is meat that has been dry or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Ham is low in fat.

Hams can be dry-cured by rubbing salt and spices into the meat’s surface. Most common, wet-curing involves a brine solution that contains water, salt, sugar and spices. Dry-cured hams are known as “country-style”. Wet-cured hams are most common.

Wet-cured hams are most commonly available in 3 varieties:

  1. Ham with natural juices is a favorite for a dinner centerpiece. This type of ham has had little water added during the curing process. Its texture and appearance make it an ideal choice for holiday meals.
  2. Ham with water added retains more water during the curing process than ham with natural juices. This type of ham is ideal for steak, thin-slices and shaving.
  3. Ham and water product is the least expensive type of ham, most often found at the deli counter. This type of ham has the most water added of all the ham varieties. It is a great choice for ham that’s intended to be served cold.

Specialty hams

Specialty hams include a number of preparations. Each ham has a distinct flavor and texture, offering a variety of options.

County-style ham

  • Dry-cured by rubbing salt and spices onto the meat’s surface
  • Contains no added water
  • More salty, usually served in small portions, very thinly sliced

Prosciutto

  • An Italian-style, salt-cured ham that is air-dried and not smoked
  • Aged between 10 months and two years before it is thinly sliced and eaten raw
  • Hasa sweet, delicate taste
  • Adds flavor to salads, side dishes, entrées and appetizers

Capicolla

  • A slow-cooked Italian ham
  • Seasoned with cayenne pepper and other spices
  • Thinly sliced ham adds spice to sandwiches and entrees

Serrano ham

  • Spanish-style ham cured with salt only and is air-dried and aged
  • Enjoyed raw in thin slices
  • Also used to flavor dishes like appetizers, pastas and soups

Westphalian ham

  • Dry-cured German ham heavily smoked with fir and pine branches
  • Moist, smoky boneless ham is dipped in a caramel solution for a dark coating and wrapped in netting before smoking
  • Thinly sliced, adds flavor to sandwiches, appetizers and side dishes

Black Forest ham

  • Dry-cured German ham heavily smoked with fir and pine branches
  • Moist, smoky boneless ham is dipped in a caramel solution for a dark coating and wrapped in netting before smoking
  • Thinly sliced, adds flavor to sandwiches, appetizers and side dishes