Developing a Dry-Cured Ham Nutritional Database

Manufacturers of country ham, a dry-cured ham with a minimum 4% NaCl in the finished product, are required by Food Safety and Inspection Service (FSIS) to declare the nutrient content on the label. This study investigated the distribution of nutrients within whole hams to permit calculation of nutrient content for various cuts. Results of a preliminary experiment utilizing six country hams to develop sampling techniques were used to develop the final study protocol. The final study measured the nutrient content of 15 whole hams representative of Southeastern country hams and 7 side meats. Each ham was divided into four sections (butt, center, shank, and hock), which were subdivided into bone and skin, fat, and muscle groups. All muscle and fat samples were analyzed for moisture, protein, fat, sugar profile, cholesterol, fatty acid profile, and minerals (Ca, Fe, K, Na, Zn). Significant variations (P< 0.05) were found between different hams as well as between different muscle groups. Nutrition Facts labels of 19 typical country ham products were then computed from chemical analysis and tissue and muscle composition and put into standard formats. All ham products contained a very high amount of sodium (>28% DV), were high in protein and fat (>20% DV), and were “good” to “high” in cholesterol (16 to 28% DV). The lean muscle products contained higher sodium and protein, but lower amounts of fat, cholesterol, and calories compared to untrimmed products. Side meat was higher in calories, fat, and cholesterol but lower in protein and sodium content than country ham products. Country ham products and side meats were low (<2% DV) in total carbohydrate, sugars, and calcium. The data presented for nutrient content of all the muscle systems in whole country hams permit calculations for a nutritional label for virtually all of the subdivided portions of country ham that are currently being marketed.