Wet cured hams are cuts from the hind leg of a hog that have been cured by soaking or injecting with water and brining ingredients. The curing solution consists of water and brining ingredients, such as salt, sugar, sodium nitrite, honey, spices and seasoning. The hams may also be cooked or smoked during this process. Wet cured hams are mass-produced, generally ready for the market in one to seven days and are the ones commonly found in a typical food store. Their flavour is less intense than a dry-cured ham. It is popular for its pink colour, moistness, and flavour. It may be consumed cold in thin slices, pan-fried as a ham steak or baked as a whole ham. Huber’s uses good quality full muscle pork legs to do its hams and not bits of pork binded together.
