What is the definition of pork ham?

Pork ham is meat from swine, specifically the hams, shoulders and cuts thereof with bone in, provided fresh or chilled.

How should pork ham be stored to maintain quality?

Pork ham should be kept refrigerated at 0‑4 °C, protected from moisture loss and strong odors, and used within the recommended shelf‑life.

Typical processing includes trimming, curing or brining, optional smoking, and chilling before packaging for distribution.

Pork ham is meat from swine that includes hams, shoulders, and cuts with bone in. It is supplied fresh or chilled for consumption.

Prices, specifications and international trade for pork ham under HS 020312.

$2,402USD/t

Published reference · Jul 1, 2026

Pork Ham Historical Unit Values

Pork ham is quoted in USD/t at USA. Historical customs values may differ from the headline reference.

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United States led reported pork ham exports in 2025, at $1.9B.

Pork ham belongs to hogs and pork within protein and dairy. Its customs classification covers HS 020312.

Product type	Raw
Form	Fresh
Category	Hogs and pork — Protein and dairy
HS codes	020312
Quoted in	USD/t
Reference location	USA

Processing steps for pork ham include Slaughter, Carcass chilling, Primary cutting to extract ham with bone.

Temperature regime	Chilled
Processing steps	Slaughter Carcass chilling Primary cutting to extract ham with bone

Pork ham is used in Fresh meat consumption.

Fresh meat consumption
Used directly for cooking, roasting, or slicing in retail and foodservice settings

Downstream industries	Retail meat departments, Foodservice kitchens, Industrial meat processors

Risk	Category	Severity	Mitigation
Trichinella infection Food safetyHigh Improper cooking or cross‑contamination can allow Trichinella parasites to survive in pork ham, posing a serious health risk to consumers.	Food safety	High	Ensure thorough cooking to an internal temperature of at least 71 °C and implement strict hygiene controls during processing.
Salmonella contamination Food safetyMedium Salmonella can be introduced during slaughter, curing, or handling of pork ham, leading to potential food‑borne illness.	Food safety	Medium	Apply validated kill steps such as proper curing, smoking, and refrigeration; conduct routine microbial testing.
Mislabeling of grade or origin FraudLow Pork ham may be fraudulently labeled as a higher grade or sourced from a different region to command premium prices.	Fraud	Low	Implement traceability systems and conduct random audits of labeling against documented supply chain records.

What is the definition of pork ham?: Pork ham is meat from swine, specifically the hams, shoulders and cuts thereof with bone in, provided fresh or chilled.
How should pork ham be stored to maintain quality?: Pork ham should be kept refrigerated at 0‑4 °C, protected from moisture loss and strong odors, and used within the recommended shelf‑life.
What are common processing steps for pork ham before sale?: Typical processing includes trimming, curing or brining, optional smoking, and chilling before packaging for distribution.