Ham is the thigh and rump of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion. Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite). This is followed by a period of drying and ageing. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been… (More on Ham)