lb. ham cut into 1 inch cubes
Ham is a good source of protein and B vitamins, particularly thiamine and niacin; however, it is high in sodium due to the curing process and is often high in saturated fat depending on the cut and preparation.
About
Ham is a cured and often smoked cut of pork derived from the hind leg of a pig. The curing process, which involves salt, nitrates, and sometimes sugar, preserves the meat while developing its characteristic savory-salty flavor and firm texture. Hams vary widely in style and origin—from Italian prosciutto and Spanish jamón to American country ham and Danish ham—each reflecting distinct regional traditions, aging periods, and smoking techniques. The color ranges from pale pink to deep mahogany depending on curing duration and smoking intensity.
Culinary Uses
Ham is a versatile ingredient used in numerous cuisines for soups, stews, braises, and casseroles where its salty richness adds depth. Cubed ham is particularly suited for bean soups, split pea soup, and jambalaya, as well as for incorporating into grain dishes and vegetable preparations. It can also be diced into omelets, quiches, and salads. The cured, sometimes smoked character pairs well with legumes, root vegetables, and mustard-based preparations. Pre-cooked ham cubes require minimal additional cooking and are often added at the end of cooking to prevent toughening.