Pork, cured, ham -- water added, slice, boneless, separable lean only, heated, pan-broil
Whole food · Pork Products
Photo: Wikipedia
This is a lean, water-added, boneless ham that's been sliced and pan-broiled to a savory, slightly caramelized finish. Its texture is tender with a satisfying, meaty chew, and it delivers a concentrated, salty-sweet pork flavor. Nutritionally, it's a high-protein, low-carb powerhouse, making it a standout for those tracking macros.
💚 Why it's loved
People love it for its deep, savory umami flavor and the satisfying crispness it gets from pan-broiling. It's incredibly versatile, working just as well in a breakfast scramble as it does in a hearty sandwich or as a protein-rich salad topper.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high sodium content from the curing process, which can be a concern for those monitoring blood pressure. To counteract this, pair it with potassium-rich foods like leafy greens or avocado, and be mindful of portion sizes. Additionally, some cured meats contain nitrates; choosing uncured varieties or consuming in moderation can be a strategy.
Key benefits
- Excellent source of lean protein (18.82g per 100g).
- Very low in carbohydrates and sugar.
- Low in fat (4.09g per 100g) compared to many cured meats.
- Quick and convenient to prepare via pan-broiling.
- Provides essential B vitamins and minerals like zinc and selenium.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of curing ham with water added, often called 'water-added' or 'city ham,' became widespread in the 20th century to increase yield and tenderness, a stark contrast to traditional dry-cured country hams that rely solely on salt and time.
Full nutrition (scales with serving)
| Water | 72.1 g |
| Energy | 119 kcal |
| Energy | 498 kj |
| Protein | 18.8 g |
| Total lipid (fat) | 4.1 g |
| Ash | 3.8 g |
| Carbohydrate, by difference | 1.8 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.8 g |
| Sucrose | 0.13 g |
| Glucose | 1.6 g |
| Fructose | 0.06 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.86 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 284 mg |
| Potassium, K | 337 mg |
| Sodium, Na | 1223 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 39.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.41 mg |
| Riboflavin | 0.19 mg |
| Niacin | 5.9 mg |
| Pantothenic acid | 0.76 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 79.4 mg |
| Betaine | 4.8 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 43.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.24 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.04 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.03 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 34.0 iu |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin D3 (cholecalciferol) | 0.90 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 4.0 ug |
| Fatty acids, total saturated | 1.4 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 | 0.05 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.88 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.45 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.11 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.7 g |
| MUFA 18:1 c | 1.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.54 g |
| PUFA 18:2 | 0.45 g |
| PUFA 18:2 n-6 c,c | 0.44 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 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 | 0.02 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 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 | 0.03 g |
| Fatty acids, total trans-monoenoic | 0.02 g |
| TFA 18:1 t | 0.02 g |
| TFA 18:2 t,t | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 54.0 mg |
| Tryptophan | 0.18 g |
| Threonine | 0.84 g |
| Isoleucine | 0.85 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.45 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.75 g |
| Tyrosine | 0.61 g |
| Valine | 0.95 g |
| Arginine | 1.2 g |
| Histidine | 0.82 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.98 g |
| Proline | 0.81 g |
| Serine | 0.74 g |
| Hydroxyproline | 0.12 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What is the difference between 'water added' ham and regular ham?
'Water added' ham is injected with a brine solution during processing to increase moisture, weight, and tenderness. This results in a milder flavor and softer texture compared to traditional dry-cured hams, which are cured with salt and spices over time.
Is this type of ham considered a processed meat?
Yes, it is a processed meat because it has been cured, often with sodium nitrite or nitrate, to preserve it and enhance flavor. While it can be part of a balanced diet, moderation is advised due to the sodium and potential additives.
How can I reduce the sodium in this ham before cooking?
You can soak the ham slices in cold water for 30-60 minutes, changing the water once or twice, to draw out some of the excess salt. Patting it dry before pan-broiling will also help achieve a better sear.