Last Update: 5 Jan 2022.
6.5 Curing procedures: Category 4 – Ham with added water or ham hock (max 20% added water)
Ham & Cooked Pork / Injection and curing procedures
6.5.1 Curing may be carried out on either whole bone-in or boneless legs, or on selected leg cuts/muscles (see clause 6.4.2.
6.5.2 The pork cuts/muscles if cured individually or in selected groups shall be obtained from the major leg muscles; topside, silverside, thick flank and/or secondary hock.
6.5.3 Individual cuts/muscles may be separated for subsequent reassembling.
6.5.4 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.
6.5.5 Ham with no added water may be cured in a variety of ways but restricted to only using those ingredients listed in clause 5.2.1 and 5.2.2.
6.5.6 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.
Documented procedures, work instructions, recipes and in-house specifications for the operation and management of the process. Examples of production records since the last audit Visual inspection of the process. Verification by analysis is covered under clause 9.2.