Pork Products

Pork, cured, ham -- water added, slice, bone-in, separable lean and fat, unheated

Parameters

Sodium: 1,010 mg
Salt, derived: 2.57 %
Water: 69.9 g
Brine concentration: 3.54 %
Moisture-protein ratio: 4.45 : 1

USDA FoodData Central, SR Legacy, FDC ID 168346. 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
            = 1,010 / 1000 x 2.5420 = 2.567 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.567 / (2.567 + 69.9) = 3.543 %
MPR         = water % / protein % = 69.9 / 15.7 = 4.452 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Protein	15.7	g
Iron	0.98	mg
Sodium	1,010.0	mg
Cholesterol	55.0	mg
Saturated fat	3.55	g
Calcium	8.00	mg
Potassium	213.0	mg
Water	69.9	g
Total fat	10.8	g
Carbohydrate	1.10	g
Energy	164.0	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.