Hormel Smoked Ham 5 oz ( Pack of 12) 

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.[1] As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US. Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, although this is comparatively rare.[8] This process involves cleaning the raw meat, covering it in salt while it is gradually pressed draining all the blood. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time. The duration of the curing process varies by the type of ham. For example, Jinhua ham takes approximately 8 to 10 months to complete,[9] Serrano ham cures in 9–12 months, Parma ham takes more than 12 months, and Iberian ham can take up to 2 years to reach the desired flavor characteristics.[10] Wet-cured Wet-cured hams are brined, which involves the immersion of the meat in a brine, sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days.[8] Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%. The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.[18] Wet-cured ham is usually cooked, either during processing, or after ageing.[19][20] The Italian version of cooked, wet-cured ham is called prosciutto cotto, as are similar hams made outside Italy.[21][22][23] It is first brined, then cooked in a container and finally surface pasteurized. Italian regulations allow it to contain salt, nitrites, sugar, dextrose, fructose, lactose, maltodextrin, milk protein, soy protein, natural or modified starches, spices, gelatin, and flavorings.[24] Smoking Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich. Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It is also a popular topping for pizza in the United States. In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditionally cured before being cut from a side of pork along with bacon. When cooked, gammon is ham. Such roasts are a traditional part of British Christmas dinners. Rich in protein. A lean source of protein, ham supplies all nine essential amino acids needed for growth and repair. ... Lower in saturated fat than beef or lamb. ... Source of B vitamins. ... Good source of minerals. ... Rich in energising nutrients. Ham, like all meat, is an excellent source of complete protein, with a 4-ounce portion serving up around 20 grams. An important component of every cell of the body, protein is needed to build and repair tissues, as well as make enzymes, hormones and other body chemicals. And while we often associate greater protein needs with growing bodies, research is increasingly showing that pumping up your protein — no matter your age — can boost your health and help prevent a decline in muscle mass with aging. Along with thwarting weakness as we head into our twilight years, maintaining muscle mass has another powerful benefit: it decreases the risk of fracture from falls. Ham, especially lean ham with its fat trimmed away, is relatively low in fat and calories, which is good for those watching their weight and fat intake. An average 4-ounce serving, for example, has only 120 calories and about 4 grams of total fat, of which only 1 gram is saturated fat.