Bone-In Smithfield Hickory Smoked Ham
A whole, bone-in ham from the hind leg of a pig, cured and smoked with hickory wood for a robust flavor. This product falls under HTS 0210.11.00 as it is a ham with bone in, processed by salting, drying, and smoking, excluding fresh or frozen uncured meat.
Import Duty Rates by Country of Origin
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 fresh or frozen, not cured/smoked
Fresh or frozen bone-in pork cuts shift to Chapter 02 for unprocessed swine meat.
If boneless
Boneless hams or shoulders are classified separately under the subheading for de-boned products.
If finely ground or comminuted into meat preparations
Ground or emulsified hams become prepared/preserved meats in Chapter 16.
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Import Tips & Compliance
• Verify bone-in status with clear imaging or dissection records to avoid reclassification; ensure USDA FSIS prior approval for processed pork; track country-specific quotas especially for Argentina/Uruguay
Related Products under HTS 0210.11.00
Smoked Bone-In Pork Picnic Ham
Fully intact bone-in picnic ham smoked for preservation and flavor. HTS 0210.11.00 applies to this smoked shoulder cut with bone in.
Bone-In Westphalian Smoked Ham
German bone-in ham smoked over juniper wood after salting. Classified under HTS 0210.11.00 for smoked bone-in hams.
Bone-In Salted Ham Half
Half ham with bone in, heavily salted for preservation without drying. HTS 0210.11.00 includes salted bone-in hams and cuts.
Rustic Bone-In Smoked Shoulder Cut
Irregular bone-in shoulder cut smoked artisanally. Qualifies as bone-in shoulder under HTS 0210.11.00 smoked processing.
Bone-In Cured Ham Rump Portion
Bone-in rump end of ham, cured and smoked. As a 'cut thereof' of bone-in ham, under HTS 0210.11.00.
Traditional Bone-In Gammon Ham
British-style bone-in gammon ham brined and boiled-smoked. HTS 0210.11.00 for bone-in ham processed by brine/smoke.