ham /hæm/

  1. Hams are cuts of pork from the leg, which are cured using a salt-based mix and then cooked and often smoked. Ham is fairly low in fat and available as bone-in, semi-boneless or boneless. There are many different varieties, all are cured and can be smoked or unsmoked.
    Context: “Karl enjoys his ham thinly sliced.”

Varieties of ham

A traditional favourite made with lean boneless leg meat and cooked to perfection.
Boneless, lean premium cuts of leg meat cured with traditional brine, then netted for smoking and cooking. Unfortunately it does not actually contain champagne!
Traditionally, ham is smoked with timber, wood chips or sawdust in a special smokehouse. It may be referred to as double- or triple- smoked to denote a stronger smoke flavour, or use a particular wood type, e.g. hickory or oak.
Ham with a sweeter taste, which comes from real honey included in the recipe.


Boneless, premium cuts of leg meat in a flat shape, which originates from country-style hams in the US state of Virginia.
COB (Cooked on the Bone):
Cooked on Bone (COB) hams are exactly that – ham made from the whole leg of the pig, cured, cooked and smoked with the bone still in place. Many of us would recognize this as a traditional Christmas ham. Their large size – 5kg to 12 kg, makes them perfect for serving a crowd.
Picnic Ham
This is not a true ham but a cut from the shoulder of the pig, which has been cured and smoked. It is not as lean or tender but is less expensive. A good choice when in need of chopped or diced ham to add to other dishes.