[PDF] STANDARD FOR COOKED CURED HAM CXS 96-1981 Adopted in PDF ?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B96-1981%252FCXS

- Uncured ham; - Brine consisting of water and food-grade salt and sodium or potassium nitrite 3 2 Optional Ingredients - Sucrose, invert sugar, dextrose ( glucose)

Ham may be fresh, cured, or cured-and-smoked They can be cook-before-eating , cooked or ready-to-eat, plastic- wrapped, canned and country types Ham is

[PDF] Ham and Food Safety - LEM Products

It is a wet cure whereby fresh meat is injected with a curing solution before cooking Brining ingredients can include ingredients such as salt, sugar, sodium nitrite,

[PDF] Natures rancher uncured ham cooking instructions - f-static

Fresh ham is an incurable leg of pork Fresh ham will bear the term fresh as part of its name and is an indication that the product is not cured 1/4 recipe = 238

[PDF] Trichinellosis - Fact Sheet - NHgov

undercooked pork, such as ham or sausage, is eaten What are the symptoms of a Cook meat products until the juices run clear or to an internal temperature