uncooked ham
Also known as: cured pork
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Also known as: cured pork
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Uncooked ham is a lean source of high-quality protein and essential B vitamins like thiamine and niacin. While it provides beneficial minerals like selenium and zinc, it is often high in sodium due to the curing process, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of uncooked ham contains approximately 110 calories and 17.34g of protein. It is a low-calorie, high-protein food with only about 3.97g of fat and 1.45g of carbohydrates, making it very nutrient-dense.
Yes, uncooked ham is generally keto-friendly as it contains only 1.45g of carbohydrates per 100g. However, you should check the label for hams cured with sugar, honey, or maple glazes, as these additives can increase the carb count.
No, standard uncooked ham must be cooked to a safe internal temperature of 145°F (63°C) to eliminate potential bacteria and parasites. While some specialty dry-cured hams like Prosciutto are safe to eat without further cooking, most 'uncooked' or 'fresh' hams require heat for safety.
Uncooked ham should be stored in the refrigerator at 40°F (4°C) or below. A fresh, uncured ham usually lasts 3 to 5 days, while a cured but uncooked ham can last 5 to 7 days or until the 'use-by' date on the package.
Yes, you can freeze uncooked ham to extend its shelf life. For best quality, wrap it tightly in freezer-safe foil or plastic and use it within 4 to 6 months, though it remains safe to eat indefinitely if kept constantly frozen at 0°F (-18°C).
Pure ham is naturally gluten-free; however, many commercially processed hams may contain gluten in the flavorings, modified starches, or glazes used during the curing process. Always check the ingredient label for wheat-based additives if you have a gluten sensitivity.
uncooked ham is a versatile ingredient found in cuisines around the world. With 110 calories per 100g and 17.34 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Ham is an excellent source of complete protein for muscle repair and B vitamins for energy metabolism. It also provides selenium, a powerful antioxidant that protects cells, and phosphorus, which is essential for maintaining strong bones and teeth.
Signs of spoilage include a sour or ammonia-like smell, a slimy or sticky texture on the surface, and visible gray or green discoloration. If the packaging is bloated or the meat feels unusually soft and mushy, it should be discarded immediately.
Most uncooked hams are cured with salt, making them significantly higher in sodium than fresh pork. If you are on a low-sodium diet, look for 'low-sodium' labeled varieties and consider soaking or rinsing the ham before cooking to reduce surface salt.