Pork Products

Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted

Parameters

Sodium: 1,180 mg
Salt, derived: 3.00 %
Water: 64.6 g
Brine concentration: 4.44 %
Moisture-protein ratio: 3.31 : 1

USDA FoodData Central, SR Legacy, FDC ID 168350. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record

How the derived figures were obtained

salt %      = sodium mg / 1000 x 2.5420 / 100 x 100
            = 1,180 / 1000 x 2.5420 = 3.000 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 3.000 / (3.000 + 64.6) = 4.437 %
MPR         = water % / protein % = 64.6 / 19.5 = 3.313 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Cholesterol	67.0	mg
Protein	19.5	g
Iron	0.82	mg
Sodium	1,180.0	mg
Water	64.6	g
Total fat	11.5	g
Carbohydrate	1.15	g
Calcium	10.0	mg
Potassium	254.0	mg
Energy	186.0	kcal
Saturated fat	3.78	g

What these figures do and do not say

The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.

Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.

Nearby entries

Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.