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The whole hind leg of the pig, removed from the carcass and cured. Hams cured or smoked in different ways have different flavours; some have protected geographical designation and sometimes the process is secret. A 100‐g portion is a rich source of protein, niacin, and vitamin B1; a good source of copper; a source of vitamin B2, iron, zinc, and selenium; contains 5 g of fat, of which 40% is saturated; supplies 120 kcal (500 kJ). See also bacon; gammon.

Subjects: Medicine and Health — Cookery, Food, and Drink.

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