Editing Ham (section)

{{Short description|Pork from a leg cut that has been preserved by wet or dry curing}}
{{For multi|the cured but uncooked leg of pork|Gammon (meat)|other uses|Ham (disambiguation)}}
{{pp-semi-indef}}
{{Use dmy dates|date=November 2020}}
{{Infobox food
| name = Ham
| image = Ham (4).jpg
| image_size = 
| caption = Half of a bone-in ham, studded with [[clove]]s
| alternate_name = 
| country = 
| region = 
| creator = 
| course = 
| type = [[food preservation|Preserved]] meat
| served = 
| main_ingredient =  [[Curing (food preservation)|Cured]] leg [[cut of pork|cut]] pork
| variations = 
| serving_size = 100 g
}}

[[File:Schinken-gekocht.jpg|thumb|Typical slice of ham]]
'''Ham''' is [[pork]] from a leg [[cut of pork|cut]] that has been [[food preservation|preserved]] by wet or dry [[Curing (food preservation)|curing]], with or without [[smoking (cooking)|smoking]].<ref name=Chambers>"Bacon: Bacon and Ham Curing" in ''[[Chambers's Encyclopædia]]''. London: [[George Newnes Ltd|George Newnes]], 1961, Vol. 2, p. 39.</ref> As a [[processed meat]], the term ''ham'' includes both whole cuts of meat and ones that have been mechanically formed.

Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.