Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 22% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 4.7 MG | 29% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 73.9 MG | 13% | |
| Vitamin B-12 | 0.6 UG | 23% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 207 MG | 17% | |
| Potassium, K | 232 MG | 5% | |
| Sodium, Na | 988 MG | 43% | |
| Zinc, Zn | 2.7 MG | 25% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24.2 UG | 44% |
Nutrition Highlights
- Good source of protein with 18.6g per 100g.
- Good source of Sodium, Na (43% DV).
- Good source of Zinc, Zn (25% DV).
- Good source of Selenium, Se (44% DV).
- Good source of Thiamin (22% DV).
- Good source of Niacin (29% DV).
About Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted
This cut of meat comes from the lower portion of the leg of a pig that has been cured and processed with added water to help retain moisture during cooking. When roasted with the bone in, it develops a savory, slightly salty flavor and tender texture. It's a good source of high-quality protein, offering nearly 19 grams per 100-gram serving, which supports muscle maintenance and repair. The fat content is moderate at about 13.4 grams per serving, with minimal carbohydrates and no fiber, making it a low-carb option. However, because it's cured, it can be higher in sodium, so portion control is wise for those monitoring salt intake.
In the kitchen, this type of ham is often served as a centerpiece for holiday meals or sliced thin for sandwiches and salads. It can also be diced and added to soups, omelets, or pasta dishes for a boost of flavor and protein. Because it's already cooked through the curing and roasting process, it reheats quickly and works well in both hot and cold preparations. Pairing it with fresh vegetables or whole grains can help balance the meal nutritionally, especially by adding fiber and micronutrients that this cut lacks.
Compare Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted
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