Hams and cuts thereof
Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal: > Meat of swine: > Hams, shoulders and cuts thereof, with bone in > Hams and cuts thereof
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0210.11.00.10
Bone-In Westphalian Ham
German dry-salted and beechwood-smoked bone-in ham, PDO protected. HTS 0210.11.00.10 processed swine hams.
Chinese Bone-In Smoked Ham
Jinhua-style bone-in ham, soy-brined and smoked. 0210.11.00.10 salted/smoked pork hams.
Bone-In Gammon Ham
British bone-in cured ham leg, brined and smoked. Classed under 0210.11.00.10.
Iberico Bone-In Ham
Premium Spanish acorn-fed bone-in ham, dry-aged. HTS 0210.11.00.10.
Bone-In Cured Pork Hindquarter
Whole bone-in rear leg ham cured and ready for smoking. 0210.11.00.10 bone-in hams.
Bone-In Virginia Ham
Traditional US bone-in cured and smoked ham from peanut-fed hogs, aged for flavor. HTS 0210.11.00.10 for salted/smoked bone-in pork hams.
Tyrolean Bone-In Smoked Ham
Austrian speck-style bone-in ham, heavily smoked after salting. Fits 0210.11.00.10 bone-in swine hams.
Bone-In Country Ham
A whole bone-in ham from pork shoulder, dry-cured with salt and aged before smoking, featuring the characteristic country ham flavor. Classified under HTS 0210.11.00.10 as hams and cuts thereof with bone in, salted or smoked, derived from swine meat. Excludes fresh or frozen pork under Chapter 02.
Smithfield Bone-In Smoked Ham
A premium bone-in smoked ham from US-style processing, hickory-smoked after salt brining for holiday feasts. Fits HTS 0210.11.00.10 for bone-in hams and cuts of swine that are salted, in brine, or smoked. Distinct from boneless cuts or fresh meat.
Prosciutto di Parma Bone-In Ham
Italian dry-cured bone-in ham from pork hind legs, aged over 12 months without smoking, protected PDO status. Under HTS 0210.11.00.10 as bone-in hams of swine, salted and dried. Not covered by fresh pork exclusions in Chapter 02.
Bone-In Black Forest Ham
German-style smoked bone-in ham cured with salt, nitrite, and spices then cold-smoked for distinct flavor. Classified in HTS 0210.11.00.10 for bone-in swine hams that are salted, brined, dried, or smoked. Excludes unfit products noted in chapter exclusions.
Serrano Bone-In Ham
Spanish dry-cured bone-in pork ham from white pig breeds, salted and air-dried for 12-18 months. Meets HTS 0210.11.00.10 criteria for bone-in hams and cuts thereof of swine, processed by salting or drying. Differentiated from fresh or offal products.
Bone-In Picnic Ham Cut
Bone-in cut from pork shoulder marketed as picnic ham, brine-injected and smoked for picnics and slicing. Falls under HTS 0210.11.00.10 as hams and cuts thereof with bone in from swine, salted or smoked processing.
Glazed Bone-In Holiday Ham
Pre-glazed bone-in smoked ham with sugar and spices, ready for baking, from cured pork hindquarter. HTS 0210.11.00.10 applies to bone-in swine hams smoked and lightly glazed post-curing.
Jambon Bone-In French Ham
French bone-in dry-cured ham similar to Bayonne style, salted and lightly smoked. Classified HTS 0210.11.00.10 for processed bone-in swine hams.