cooking ham, cut into small squares
Diced ham is a good source of protein and B vitamins, particularly thiamine and niacin, though it is high in sodium due to the curing process and should be consumed in moderation as part of a balanced diet.
About
Diced ham consists of cured and cooked pork shoulder or hind leg that has been cut into small, uniform cubes, typically ¼ to ½ inch in dimension. Ham is produced through a curing process using salt, nitrates, and sometimes sugar, followed by smoking and cooking. The resulting product has a firm, slightly salty, and savory flavor profile with subtle smoky notes depending on the curing and smoking method employed. Diced ham is typically made from quality cooking ham rather than premium whole cuts, making it economical for use in composed dishes where appearance of whole slices is not required.
Culinary Uses
Diced ham is widely used in composed dishes, soups, stews, and grain-based preparations across numerous cuisines. It serves as a flavoring protein in bean soups (such as split pea soup), adds savory depth to casseroles, fried rice, and pasta dishes, and is essential in traditional preparations like jambalaya and gumbo. The small dice facilitates even distribution throughout dishes and allows the ham's cured flavor to permeate other ingredients. It is also used in breakfast preparations, including omelets, hash, and baked beans, and frequently appears in salads and composed vegetable preparations as a textural and flavor accent.