Bone-In Country Ham
A whole bone-in ham from the pork shoulder, dry-cured with salt and aged before smoking, resulting in a concentrated, savoury flavour. The dry-curing and smoking processes preserve the meat, qualifying it for tariff item 0210.11.00 as a ham or cut thereof with bone in.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the ham is not cured or smoked and is sold fresh or chilled
Fresh or chilled bone-in hams are classified under heading 02.03.
If the ham is cooked or otherwise prepared beyond curing and smoking
Prepared meat products fall under chapter 16.
If the ham is boneless
Boneless cuts are classified under a different subheading in heading 02.10.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Confirm the product's shelf stability and packaging to ensure it meets Canadian Food Inspection Agency (CFIA) labelling requirements
• If the ham is aged for over 12 months, verify that it does not require an import permit under CFIA's meat import regulations
• Keep records of the curing process in case CBSA requests proof of preservation
Related Products under Tariff item 0210.11.00
Bone-In Black Forest Ham
A bone-in ham from swine, cured with salt, nitrite, and spices, then cold-smoked to develop its characteristic dark rind and smoky flavour. This product is preserved through salting and smoking, which places it in tariff item 0210.11.00 for hams and cuts thereof, with bone in.
Bone-In Black Forest Smoked Ham
A German-style bone-in ham from swine, smoked over beechwood after brining. It is a ham with the bone in, processed by salting and smoking, which places it under tariff item 0210.11.00 as a smoked ham cut of swine.
Bone-In Country Ham Shoulder Picnic
A bone-in picnic shoulder cut from the upper foreleg of pork, dry-cured with salt and aged. This is a shoulder cut with the bone in, processed by salting and drying, which falls under tariff item 0210.11.00 for shoulders and cuts thereof of swine.
Bone-In Cured Ham Rump Portion
A bone-in rump end of a ham that has been cured and smoked. As a cut of a bone-in ham, it is classified under tariff item 0210.11.00, which covers hams, shoulders, and cuts thereof with bone in, processed by salting, brining, drying, or smoking.
Bone-In Cured Pork Hindquarter
A whole bone-in rear leg of swine, cured and ready for smoking, with the bone intact. The curing process preserves the meat, making it classifiable under tariff item 0210.11.00 for hams and cuts thereof with bone in.
Bone-In Gammon Ham
A British-style bone-in cured ham leg, brined and smoked, with the bone left in for flavour and presentation. The brining and smoking preserve the meat, placing it under tariff item 0210.11.00 for hams and cuts thereof with bone in.