Also referred to as city hams, they are cuts from the hind leg of a hog that have been cured by soaking or injecting with water and brining ingredients. The curing solution consists of water and brining ingredients, such as salt, sugar, sodium nitrite, sodium nitrate, honey, spices, seasoning, and artificial flavoring. The ham may also be cooked or smoked during this process. Brine-cured city hams are mass-produced and generally ready for market in one to seven days. Their flavor is less intense than a dry cured ham. Brine-cured hams are commonly found in most food store. It is pink in color, has a sweet flavor and is much moister than dry cured ham.