of any kind of ham diced

Diced ham refers to cured and cooked pork from the hind leg of the pig, cut into small uniform cubes typically ranging from ¼ inch to ½ inch sides. Ham is produced through a curing process using salt, nitrates, and sometimes sugar, followed by smoking and cooking. The resulting product has a distinctive salty, savory flavor with varying degrees of smokiness depending on the curing method and wood used for smoking. Common varieties include city ham (wet-cured, milder), country ham (dry-cured, more assertive), and spiral-sliced ham. The diced form provides convenient portioning for incorporation into dishes where even distribution and quick cooking are desired.

Diced ham retains the characteristic pink hue from curing agents and maintains a firm, slightly springy texture when properly stored. The salt content acts as a preservative while contributing to the ingredient's shelf stability and flavor intensity.

Diced ham is widely used in composed dishes where it serves as a protein component and flavor accent. Common applications include omelets, scrambled eggs, frittatas, and breakfast hash; soups such as split pea, bean, and vegetable varieties; rice pilafs, fried rice, and grain-based salads; pasta dishes and risottos; and casseroles and baked dishes. In sandwich preparations, diced ham can be mixed into fillings or used as a textural component. Its salty, umami-rich profile makes it particularly effective in dishes with beans, legumes, and vegetables. The diced form is also employed in composed charcuterie applications and as a garnish for composed plates.