Whole food · Pork Products
This is a lean, bone-in cut from the pork shank, cured with water added for plumpness and a milder flavor. It boasts a firm, meaty texture with a subtle saltiness, and its standout feature is an exceptionally high protein-to-calorie ratio, making it a powerhouse for muscle-building diets.
People love it for its clean, savory pork flavor and satisfying, dense chew that holds up well in both hot and cold preparations. Its versatility allows it to be the star of a hearty main dish or a convenient, protein-packed addition to salads and sandwiches.
The primary concern is its high sodium content from the curing process, which can contribute to water retention and is a consideration for those monitoring blood pressure. To counteract this, pair it with potassium-rich foods like leafy greens or unsalted beans, and rinse slices lightly before use if possible.
The 'water added' designation is a modern processing technique to increase yield and tenderness; traditionally, ham was cured with dry salt or brine without added water, resulting in a denser, saltier product.
| Water | 76.5 g |
| Energy | 91.0 kcal |
| Energy | 382 kj |
| Protein | 18.6 g |
| Total lipid (fat) | 1.9 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 0.71 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.71 g |
| Sucrose | 0.55 g |
| Glucose | 0.11 g |
| Fructose | 0.05 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.76 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 229 mg |
| Potassium, K | 229 mg |
| Sodium, Na | 1040 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 40.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.32 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.46 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 76.9 mg |
| Betaine | 2.4 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 29.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.06 mg |
| Tocopherol, delta | 0.01 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 0.59 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.37 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.19 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.81 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.79 g |
| MUFA 18:1 c | 0.79 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.23 g |
| PUFA 18:2 n-6 c,c | 0.21 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.01 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 18:1 t | 0.01 g |
| TFA 18:2 t,t | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 50.0 mg |
| Tryptophan | 0.17 g |
| Threonine | 0.83 g |
| Isoleucine | 0.84 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.45 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.75 g |
| Tyrosine | 0.60 g |
| Valine | 0.94 g |
| Arginine | 1.2 g |
| Histidine | 0.81 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.97 g |
| Proline | 0.80 g |
| Serine | 0.73 g |
| Hydroxyproline | 0.12 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Is this the same as a regular ham steak?
Not exactly. This is specifically from the shank (lower leg) and is bone-in, offering a different texture and often more connective tissue than a typical ham steak from the leg or butt. It's leaner and has a distinct, robust flavor.
How should I cook it to keep it tender?
Since it's lean and cured, dry-heat methods like pan-searing or grilling work well for quick cooking. For a more tender result, slow braising or simmering in liquid (like in Eisbein) will break down the connective tissue beautifully.
Can I eat this raw?
No. This product is raw and cured, not pre-cooked. It must be thoroughly cooked to an internal temperature of 145°F (63°C) with a 3-minute rest time to ensure safety.