Answers to Commonly Asked Questions About Ham

If you desire technical information about the terminology on ham, see the descriptions from the USDA at the links shown below. If you want a quick overview in layman’s (or mom) terms, here it is:
Ham is pork that is generally cured (injected) with a liquid and then baked. That is how it gets its smoky flavor and texture.

If the weight of the ham after the liquid cooks out is the same as before the liquid was injected, it is called, appropriately, a ham . These should not be heated and are generally only found at specialty ham retail stores and online stores (like this one). This type of ham is great for gifts and simple to serve for brunch or occasions that are special.

If the weight is more after cooked than before the added cure, it is called “ham with natural juices.” Ham with natural juices can, and in my opinion, should be heated if for no other reason but to bake out a cup or two of excess water. These are a good Sunday dinner ham.

If there is even more weight, it is “ham with water added.” Ham with water added can and, in my opinion, really should be heated to bake out multiple cups of excess water. These are a good sandwich or lunch meat ham.

For the exact percentages or more detail , see the USDA site.

And as for bones in a ham, a bone-in ham is basically the way it was originally cut by the processor.

Bone-in ham generally comes in two sizes; half ham and whole ham. Most people think that a half ham is a whole ham because it is much larger than the small boneless ham they are used to seeing. A half ham is usually about 8 to 10 pounds and looks like the picture on our homepage. A whole ham is twice that size and you can't see the "face" of it until you cut it in half. For ease of serving, I'd always go with the half ham even if you need to buy two.

If another bone is removed, it is called a semi-boneless ham. This is sometimes done in order to create a different shape or size range. It rarely affects the taste. And a boneless ham is, well, boneless. It is generally made with one or more muscle groups that are pieced together. Definitely one of the easiest to serve types of ham but generally with a more lunch-meat type consistency.

Again, I’m a marketer and a mom. If you want WAY MORE technical info, see the USDA site.