Which hams are processed?

November 5, 2025 •

4 min read

The term 'processed meat' refers to any meat preserved by smoking, curing, or salting. This means that virtually every ham product you find in the grocery store is processed, even those confusingly labeled 'uncured'.

Quick Summary

All ham undergoes processing, primarily curing, to extend its shelf life. The main difference lies in whether synthetic additives are used, or natural ones like celery powder, and whether the ham is wet- or dry-cured.

Key Points

All Ham is Processed: Regardless of preparation, almost all ham is a processed meat product preserved through curing with salt.
'Uncured' Hams Are Still Cured: Hams labeled 'uncured' use natural nitrates, primarily from celery powder, as preservatives instead of synthetic ones.
Two Main Curing Methods: Hams are either wet-cured (injected with brine for moisture, like city ham) or dry-cured (rubbed with salt for flavor concentration, like country ham).
Read the Label for Added Water: Check for labels like 'Ham, water added' to determine the ham's moisture content, as this affects both price and flavor.
Processing Level Varies: The level of processing can range from minimally cured gourmet whole hams to highly formed, ground, and pressed deli hams.
Natural Doesn't Mean Nitrate-Free: Even 'natural' or 'uncured' hams contain naturally occurring nitrates from vegetables like celery, which convert to nitrites during curing.
Flavor Differences Exist: Cured ham has a more robust, salty flavor, while 'uncured' ham offers a milder, more natural pork taste.

Ham is one of the most misunderstood meat products when it comes to processing. Many consumers assume that only lunch meats or highly-manufactured hams are processed, while whole or bone-in hams are 'fresh.' The reality is that the very definition of ham involves a preservation method, meaning it is, by nature, a processed food. The degree and method of processing, however, can vary dramatically.

The Misconception of 'Uncured' Ham

One of the most common points of confusion is the label 'uncured.' When you see 'uncured ham' at the store, it has not been left untreated. In fact, it has been cured using natural alternatives to synthetic sodium nitrite, such as celery powder and sea salt. These natural sources contain high levels of nitrates, which are converted to nitrites by bacteria during the curing process. Manufacturers must include a clarifying phrase on the label, such as 'no nitrates or nitrites added except for those naturally occurring in celery powder'. This natural process appeals to some, but it's important to understand that the meat is still preserved and, by definition, processed. The final product will have a less vibrant pink color and a milder, less salty flavor profile than traditionally cured ham.

Wet-Cured vs. Dry-Cured Ham

The two primary methods of curing ham determine its texture, flavor, and shelf-life. Most processed hams fall into one of these two categories:

Wet-Cured (City Ham)

This is the most common type of ham in the American market, typically sold fully cooked and ready-to-eat. The process involves injecting the pork leg with a brine solution containing water, salt, sugar, spices, and synthetic nitrates like sodium nitrite. The brine tenderizes the meat and adds moisture, resulting in a juicy product. The amount of water added can vary significantly, so it’s wise to check the label for phrases like 'Ham, water added' or 'Ham with natural juices,' which indicate a lower meat-to-water ratio. Examples include spiral-cut hams and most deli hams.

Dry-Cured (Country Ham)

Dry curing is an older, more traditional preservation method. The pork leg is rubbed with a dry mixture of salt and other spices, and then aged for a period ranging from several weeks to years. The salt draws out moisture, concentrating the flavor and creating a much denser, saltier product. Unlike city hams, most country hams require cooking before serving. World-famous examples include Italian Prosciutto, Spanish Jamón Ibérico, and American-style country ham, such as Smithfield. These hams are typically higher in sodium due to the curing process.

Common Processed Ham Varieties

Spiral-Cut Ham: A type of wet-cured, pre-cooked city ham that has been sliced into a spiral shape for easy carving. It often comes with a glaze packet for the final cooking phase. The convenience of spiral-cut ham has made it a popular holiday centerpiece.
Deli Ham: Processed deli hams are often made from chopped or ground ham trimmings, cured and then formed into a loaf. These can be highly processed and contain significant amounts of added water and fillers. Quality can vary greatly, so check the protein percentage on the label; a higher percentage indicates less added water.
Pressed Ham: Also a deli meat, pressed ham is made from ham pieces that are pressed and sealed together. This makes it easier to slice thinly, a popular preparation style for sandwiches.
Canned Ham: Fully cooked and sealed in a can for long-term storage, this ham is generally made from cured and reformed pork. Spam is a well-known example of a spiced, canned pork product.

Cured vs. 'Uncured' Ham: A Comparison


Feature	Cured Ham (City Ham)	'Uncured' Ham (Natural Ham)
Curing Method	Wet curing with synthetic nitrates (e.g., sodium nitrite)	Cured with natural nitrates (e.g., celery powder) and sea salt
Flavor	Salty and smoky, with a more robust, intense taste	Milder, more subtle and natural pork flavor
Color	Characteristic bright pink or deep rose color	Lighter, less vibrant color due to natural nitrates
Texture	Tends to be moist and tender due to added brine	Often has a more natural meat texture; can be less juicy
Shelf Life	Generally longer shelf life due to synthetic preservatives	Shorter shelf life; requires refrigeration
Health Implications	Debate exists over health risks of synthetic nitrates	Uses natural ingredients, perceived as healthier, but nitrates are still present naturally

Conclusion

Ultimately, understanding which hams are processed is a matter of recognizing that nearly all ham is. The real choice for consumers lies in the type and level of processing. Your decision should depend on your preferences for flavor, texture, and ingredients. If you prioritize convenience and a longer shelf life, a wet-cured city ham may be the right choice. For a more subtle flavor and a preference for natural preservatives, an 'uncured' ham is the better option. For a more robust, salt-forward flavor, a dry-cured country ham is the way to go. Reading the labels carefully for information on curing methods and added ingredients will help you select the best ham for your needs. For more details on the dry-curing process, the Institute of Culinary Education provides excellent insights into world-famous hams like Prosciutto and Jamón.

To ensure food safety, proper storage is crucial, especially for hams that have been opened or are fresh. Pay attention to the sell-by date and follow all storage instructions on the packaging.

Frequently Asked Questions

Yes, nearly all commercially available ham is processed. The term 'ham' specifically refers to a pork leg that has undergone a preservation process, typically curing with salt, smoking, or drying.

Cured ham uses synthetic sodium nitrite to preserve the meat and create its characteristic pink color. 'Uncured' ham is preserved with natural sources of nitrates, such as celery powder, but is still technically cured.

While 'uncured' ham avoids synthetic nitrates, it still contains naturally occurring nitrates from ingredients like celery powder. Some prefer it for fewer artificial additives, but there is an ongoing debate about the long-term health implications of naturally versus synthetically sourced nitrites.

City ham is wet-cured using a brine injection, making it moister and milder, and is often sold fully cooked. Country ham is dry-cured with a salt rub, resulting in a saltier, denser product that is typically aged and requires cooking.

Check the product label. Hams with a higher water content will be labeled with phrases such as 'Ham, water added' or 'Ham with natural juices.' These hams are typically less flavorful than those without added water.

Yes, all deli hams are processed. Many are made from chopped or ground ham pieces that are cured, bound together, and formed into a uniform loaf. This is a higher degree of processing than with a whole muscle ham.

No. Most city hams are fully cooked, but many country hams are sold uncooked and require cooking before serving. Always check the label for cooking instructions or to confirm if the ham is 'fully cooked'.