CODEX STAN 96-1981 Standard for Cooked Cured Ham
1. SCOPE
This standard applies to products designated as "Cooked Ham" packaged in any suitable packaging material as defined in sub-sections 6.4 and 6.5 below.
It does not apply to cooked ham products with compositional characteristics different from those specified. These products shall be designated with a qualifying statement which describes the true nature in such a way that it does not misled the consumer and that it does not lead to confusion with products covered by this Standard.
2. DESCRIPTION
The product shall be made of meat from the hind leg of a pig - divided transversely from the remainder of the side at a point not further anteriorly than the end of the hip bone. All bones and detached cartilage, tendons and ligaments shall be removed. Skin and fat may or may not be removed.
The meat shall be cured and may be smoked, spiced and/or flavoured.
The heat treatment to which the product has been subjected and the type of cure and packaging shall be sufficient to ensure that the product presents no public health hazard and remains wholesome under the conditions of storage, transport and sale as indicated in Sub-sections 6.4 and 6.5.
