Pork Products
Pork, cured, ham, rump, bone-in, separable lean and fat, heated, roasted
Parameters
- Sodium
- 826 mg
- Salt, derived
- 2.10 %
- Water
- 63.8 g
- Brine concentration
- 3.19 %
- Moisture-protein ratio
- 2.66 : 1
USDA FoodData Central, SR Legacy, FDC ID 168356. 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
= 826 / 1000 x 2.5420 = 2.100 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.100 / (2.100 + 63.8) = 3.186 %
MPR = water % / protein % = 63.8 / 24.0 = 2.658 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Energy | 177.0 | kcal |
| Cholesterol | 71.0 | mg |
| Saturated fat | 2.85 | g |
| Sodium | 826.0 | mg |
| Iron | 1.46 | mg |
| Protein | 24.0 | g |
| Potassium | 370.0 | mg |
| Water | 63.8 | g |
| Calcium | 7.00 | mg |
| Total fat | 8.88 | g |
| Carbohydrate | 0.64 | 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
- Pork, cured, ham, patties, unheated
- Pork, cured, ham, regular (approximately 13% fat), canned, roasted
- Pork, cured, ham, rump, bone-in, separable lean and fat, unheated
- Pork, cured, ham, rump, bone-in, separable lean only, heated, roasted
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.