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Cured ham Illustration and Icon
Cured ham
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Illustration of a whole preserved pork hind leg wrapped near the hock, showing external skin overlying the underlying skeletal muscle. This processed meat product derives from the hind limb of Sus scrofa domesticus (domestic pig), representing skeletal muscle tissue within the musculoskeletal system. In anatomy and food science/microbiology, ham is salt-cured with sodium chloride (NaCl) to reduce water activity and inhibit microbial growth, enabling long-term preservation and characteristic flavor. The site depicted corresponds to the posterior limb (ham) region.
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