Pork, cured, ham and water product, shank, bone-in, unheated, separable lean only

Pork, cured ham shank refers to a specific portion of the hind leg of the pig that has been preserved through a curing process, typically involving salt, water, and sometimes nitrites or nitrates. The shank cut is the lower portion of the leg, renowned for its dense muscle and rich flavor. Historically, curing pork was a vital strategy for preserving meat long before refrigeration. Many cultures—from Mediterranean Italy’s prosciutto traditions to American country hams—have developed unique curing methods that enhance flavor and extend shelf life. Curing transforms fresh pork into a stable product by reducing water activity and employing salt and sometimes nitrate/nitrite to suppress microbial growth. This particular food description, “Pork, cured, ham and water product, shank, bone-in, unheated, separable lean only,” designates that water has been added during processing, the bone remains in situ, and only the lean muscle portion is reported for nutrition analysis. Unlike fresh pork, which is perishable and requires strict refrigeration, cured ham benefits from its preservation methods and can remain stable for extended periods when stored correctly. Varieties of cured ham include dry-cured hams like Spanish jamón serrano and Italian prosciutto di Parma, which are air‑dried for months or even years, and wet‑cured or brine‑injected hams, more common in the United States. The latter often has added water and brine for faster processing and a plumper texture. Some hams are smoked post‑curing to add depth of flavor, while others are left unsmoked. In culinary tradition, ham shank can be used in soups, stews, and hearty dishes to impart deep umami character. Despite its preserved state, many people enjoy ham year‑round, especially during holidays where baked ham is a centerpiece. However, because of its high sodium content and classification as a processed meat product, many health authorities emphasize moderate consumption within a balanced diet. Dry‑curing and aging not only influence taste and shelf life but also drive the development of bioactive peptides—small fragments released during protein breakdown that may influence health outcomes in modest ways. These bioactive compounds can impact blood pressure regulation through mechanisms involving angiotensin‑converting enzyme (ACE) inhibition, although the clinical relevance at typical dietary intakes remains an active area of research. Understanding the specifics of this product helps consumers decide how to use it within their diet and how it compares to both fresh pork and other processed meats. From an agricultural standpoint, swine raised for cured ham contribute significantly to pork production industries worldwide, and regional curing traditions reflect deep cultural heritage in food preservation and gastronomy.

A 100‑gram serving of pork, cured ham shank (lean only) delivers 113 kcal, with a dietitian’s focus on its macro and micronutrient composition revealing both strengths and caveats. On a macronutrient level, this portion furnishes approximately 18 g of protein, positioning it as a high‑protein food that supports muscle synthesis and satiety. Protein provides about 4 calories per gram and contributes significantly to the energy content of this meat, making it appealing for those seeking muscle repair after resistance training or increased daily protein needs. Fat content is moderate at 4.18 g, with 1.384 g saturated fat and 0.041 g trans fat. Saturated fats have historically been linked with impacts on blood lipids, but the overall contribution here is modest relative to higher‑fat meats. The lean nature of this specific cut minimizes the fat load compared to ham cuts that include the fat layer. Importantly, cured ham’s fat profile includes monounsaturated and polyunsaturated fatty acids, which play roles in cell membrane integrity and hormone synthesis. Sodium stands out as a nutritional concern. At ~1090 mg per 100 g, it accounts for nearly half or more than half of the recommended 2,300 mg daily limit for sodium intake, which is associated with blood pressure regulation and cardiovascular health. High sodium intake, particularly from processed meats, is a well‑recognized risk factor for hypertension and can make this food less compatible with low‑sodium diets. Micronutrient analysis reveals several valuable vitamins and minerals. B‑vitamins such as thiamin (0.696 mg), riboflavin (0.225 mg), niacin (3.58 mg), vitamin B6 (0.267 mg), and vitamin B12 (0.55 µg) are present, contributing to energy metabolism, nerve function, and red blood cell production. Phosphorus (209 mg) and potassium (234 mg) are important for bone health and electrolyte balance, while selenium (28.1 µg) acts as a potent antioxidant cofactor and supports thyroid function. Iron (0.97 mg) further contributes to oxygen transport. Comparatively, other similar pork cuts may deliver higher calories and fat, but cured ham’s curing process significantly increases sodium content relative to fresh pork. Nutrient density can be assessed by observing the balance of beneficial micronutrients against less desirable elements like sodium. For individuals monitoring blood pressure or with cardiovascular concerns, pairing small portions of cured ham with potassium‑rich vegetables and whole grains can help balance nutrient intake and mitigate some negative effects. However, consuming larger portions daily could significantly contribute to excessive sodium intake with potential health implications over time.

Source: USDA FoodData Central (FDC ID: 169154)