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Archived - Chapter 7 – Packaging and labelling
7.13 Ham nomenclature

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The following nomenclature has been adopted for the description of ham:

  1. Whole boneless ham

    Shall contain all the muscles or pieces of muscles in the same proportion as would be derived from a whole ham.

    The proportion of shank meat shall not exceed that normally present in a whole ham. Shank meat may be ground.

    The product may contain up to 20% of the weight of the boneless skinless ham (including shank meat) in pieces weighing less than 25 g (based on the weight of the non-cured product).

  2. Boneless ham

    As in (a) above, except that all the muscles or pieces of muscles derived from a whole ham need not be present.

  3. Chopped ham or minced ham

    May contain more than 20% of the weight of boneless, skinless ham in pieces weighing less than 25 g.

Note: The manufacturing process used in the production of either "Whole boneless ham" or "Boneless ham" must be such that the resulting final product contains a minimum of 80% meat in pieces of muscle weighing 25 g or more on a raw meat ingredient basis.

If the final product does not respect this proportion and size of pieces of meat as a result of a comminuting effect by the tumbling process or other on the meat, the product shall be identified as "Chopped ham" or "Minced ham".

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