Pork Products

Pork, cured, ham, slice, bone-in, separable lean and fat, heated, pan-broil

Parameters

Sodium: 852 mg
Salt, derived: 2.17 %
Water: 62.6 g
Brine concentration: 3.34 %
Moisture-protein ratio: 2.45 : 1

USDA FoodData Central, SR Legacy, FDC ID 168359. 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
            = 852 / 1000 x 2.5420 = 2.166 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.166 / (2.166 + 62.6) = 3.344 %
MPR         = water % / protein % = 62.6 / 25.5 = 2.455 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Water	62.6	g
Total fat	8.48	g
Calcium	14.0	mg
Potassium	405.0	mg
Iron	1.34	mg
Sodium	852.0	mg
Protein	25.5	g
Cholesterol	73.0	mg
Carbohydrate	0.70	g
Saturated fat	2.75	g
Energy	181.0	kcal

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.