Authors: Paul P. Graham, Extension Specialist, Department of Food Science and Technology, Virginia Tech; N. G. Marriott, Extension Specialist, Department of Food Science and Technology, Virginia Tech; R. F. Kelly, Retired Professor, Department of Food Science and Technology, Virginia Tech
Publication Number 458-223, August, 1998
| A High Quality Ham |
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| Figure 3A illustrates a high quality ham that has a firm, bright-colored lean with at least a small amount of marbling (specks of fat in the lean) in the butt face. |
| A Low Quality Ham |
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| Figure 3B reveals the type of ham to avoid. Its muscles are soft, usually pale in color and lack marbling. They also "weep" excessively and will shrink more during curing. The open seams between the muscles allow bacterial and insect invasion. |
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