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Ham is the cured and often smoked hind leg of a pig, belonging to the broader category of pork products. The term "ham" traditionally refers to the entire hind limb, though modern usage frequently encompasses cuts from this region. The curing process—achieved through salting, smoking, or a combination of both—preserves the meat while developing distinctive flavor compounds and a characteristic pink or reddish hue (from nitrates and Maillard reactions). Ham varieties range from mild, lightly cured products to intensely aged, deeply flavored specimens such as Prosciutto di Parma or Spanish Jamón Ibérico, each reflecting regional traditions and specific production methods.

The texture and flavor profile vary considerably by curing duration, smoking intensity, and breed of pig. Cured hams typically exhibit a savory, slightly salty taste with subtle sweetness from the curing process. The meat ranges from tender and delicate in air-dried varieties to firmer and more concentrated in heavily smoked or long-aged versions.

Ham serves as both a standalone protein and a foundational ingredient across numerous cuisines. Thinly sliced cured hams appear in charcuterie boards, sandwiches, and antipasti preparations. It is integrated into cooked dishes such as bean soups (split pea or lentil), casseroles, pasta dishes, and egg preparations (omelettes, quiches). Smoked ham provides a smoky depth to glazed preparations (often with brown sugar or mustard), while ground ham may be used in forcemeats or pâtés. American Southern tradition centers on holiday ham bakes; Italian and Spanish cuisines employ cured ham varieties in risottos, wrapped around vegetables, or finely diced as a seasoning element.