Pork Products

Pork, cured, ham and water product, slice, bone-in, separable lean only, heated, pan-broil

Parameters

Sodium: 1,240 mg
Salt, derived: 3.15 %
Water: 70.2 g
Brine concentration: 4.30 %
Moisture-protein ratio: 3.36 : 1

USDA FoodData Central, SR Legacy, FDC ID 168325. 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
            = 1,240 / 1000 x 2.5420 = 3.152 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 3.152 / (3.152 + 70.2) = 4.297 %
MPR         = water % / protein % = 70.2 / 20.9 = 3.359 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Total fat	3.63	g
Carbohydrate	1.35	g
Energy	122.0	kcal
Water	70.2	g
Calcium	12.0	mg
Potassium	289.0	mg
Protein	20.9	g
Iron	0.93	mg
Sodium	1,240.0	mg
Cholesterol	64.0	mg
Saturated fat	1.22	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.