Fresh Ham
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 fresh ham under HS 020312.
Fresh Ham Price
Published reference · Jul 1, 2026
Fresh 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 fresh ham exports in 2025, at $1.9B.
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Fresh ham grading factors include Marbling, Color, and Fat cover.
Grading Factors
Quality assessment for fresh ham considers Marbling, Color, and Fat cover.
- Marbling
Intramuscular fat within the muscle affects juiciness and flavor when cooked; a moderate amount is desirable for fresh ham.
- Color
The lean meat should be a pinkish-red, not pale or dark, indicating proper handling and freshness.
- Fat cover
An even, not excessive, layer of external fat protects the meat during cooking and contributes to moisture retention.
- Bone-in condition
The bone should be intact and not chipped or broken, as this affects presentation and even cooking.
Common Defects
Recorded defects for fresh ham include Off-odor, Discoloration, and Excessive moisture loss.
- Off-odor
A sour or ammonia-like smell indicates spoilage or improper storage, making the ham unsuitable for fresh sale.
- Discoloration
Grayish or greenish patches on the surface signal oxidation or microbial growth, reducing visual appeal and safety.
- Excessive moisture loss
A sticky or tacky surface with pooling liquid suggests age or temperature abuse, leading to a dry cooked result.
Fresh Ham Facts and HS Code
Fresh ham belongs to hogs and pork within protein and dairy. Its customs classification covers HS 020312.
Fresh Ham HS Code
| Also known as | pork leg, fresh leg of pork |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Hogs and pork — Protein and dairy |
| HS codes | 020312 |
| HS6 description | Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled |
| Quoted in | USD/t |
| Reference location | USA |
Production & Handling
Fresh ham storage guidance: Store fresh ham at a constant chilled temperature, ideally just above freezing, in clean, sanitized conditions. Keep it wrapped or covered to prevent drying and cross-contamination, and use within a short time from production.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store fresh ham at a constant chilled temperature, ideally just above freezing, in clean, sanitized conditions. Keep it wrapped or covered to prevent drying and cross-contamination, and use within a short time from production. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical fresh ham packaging includes Vacuum-sealed bag, Foam tray with overwrap, and Lined cardboard carton.
- Vacuum-sealed bag
Used for retail and foodservice portions to extend shelf life by limiting oxygen exposure and preventing moisture loss.
- Foam tray with overwrap
Common in retail self-service cases, allowing consumer inspection while maintaining a protective film.
- Lined cardboard carton
For bulk shipments to processors or butchers, where the ham is packed with absorbent pads to manage drip.
Uses & Risks
Fresh ham is used in Fresh meat consumption.
End Uses
- Fresh meat consumption
Used directly for cooking, roasting, or slicing in retail and foodservice settings
Uses and Related Commodities
| Downstream industries | Retail meat departments, Foodservice kitchens, Industrial meat processors |
|---|
Sourcing risks
| Risk | 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. | 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. | 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. | Implement traceability systems and conduct random audits of labeling against documented supply chain records. |
Fresh Ham Questions
- 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.