6.4 Curing procedures: Category 3 – Ham with no added water

6.4.1 Curing may be carried out on either whole bone-in or boneless leg, or on selected leg cuts/muscles (see clause 6.4.2.

6.4.2 The pork cuts/muscles if cured individually or in selected groups shall i be obtained from the major leg muscles; topside, silverside, thick flank and/or secondary hock. 

6.4.3 Individual cuts/muscles may be separated for subsequent reassembling. 

6.4.4 Ham with no added water may be cured in a variety of ways but is restricted to only using those ingredients listed in clause 5.2.1 and 5.2.2.

6.4.5 Whole legs or their associated cuts/muscles may be massaged or tumbled during the curing process, but this process shall not cause significant breakdown of individual muscles.

6.4.6 The ham may be dressed with added sheets of rind and/or back fat. and be cooked in tight netting, casings or presses to ensure adequate adhesion.