HAM, the thigh of a beast, particularly of a hog; but
more particularly applied to the thigh of that animal when cured. The process of curing is performed either by steeping in brine, or by rubbing in bay-salt. It is usual to rub a little powdered saltpetre over the hams before salting; and they are often flavoured with brown sugar or treacle. Wet salting requires about three weeks, and dry salting a week longer. Hams are also made of mutton and beef. The final operation is that of smoking.