Pork Products

Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted

Parameters

Sodium: 988 mg
Salt, derived: 2.51 %
Water: 63.4 g
Brine concentration: 3.81 %
Moisture-protein ratio: 3.41 : 1

USDA FoodData Central, SR Legacy, FDC ID 169165. 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
            = 988 / 1000 x 2.5420 = 2.511 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.511 / (2.511 + 63.4) = 3.810 %
MPR         = water % / protein % = 63.4 / 18.6 = 3.409 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Protein	18.6	g
Iron	1.37	mg
Sodium	988.0	mg
Cholesterol	66.0	mg
Total fat	13.4	g
Carbohydrate	1.35	g
Water	63.4	g
Calcium	9.00	mg
Potassium	232.0	mg
Saturated fat	4.37	g
Energy	200.0	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.