What two factors determine the classification of a product as ham?
Answer
Origin (pork leg) and treatment (curing)
The classification hinges on both the origin, being the hind leg of the hog, and the treatment, which must involve the curing process.
Related Questions
What animal is the definitive source for traditional ham?What characteristic transforms a pork hind leg into a product designated as ham?Which specific anatomical cut of the hog must a product come from to be true ham?What is a primary result of the Dry Curing method for ham preservation?Which curing method involves immersing the meat in a salt and water solution?How are City Hams generally prepared and sold?What preparation step is often required for a consumer buying a traditional Country Ham?Compared to an equivalent cut of fresh pork, how does cured ham differ nutritionally due to preservation?If a cured ham product is labeled as 'not fully cooked' according to FSIS guidelines, what must the consumer do?What two factors determine the classification of a product as ham?