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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fresh or frozen, not processed
Fresh or frozen bone-in pork hams are classified in Chapter 02 as unprocessed swine carcasses/cuts.
If boneless
Boneless hams and cuts thereof shift to subheading 0210.12 for bone-out pork products.
If cooked or prepared beyond salting/smoking
Prepared or preserved pork hams (e.g., canned or fully cooked) move to Chapter 16.
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Import Tips & Compliance
• Verify curing process documentation to confirm salted/smoked status; fresh hams fall under 0203
• Include bone weight in dutiable quantity per US notes; no deductions for bones or fat
• Check swine meat quotas if from quota-limited countries like EU or Canada
Related Products 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.