OSCAR MAYER Deli Fresh Smoked Ham is 97% fat free, made with quality meat, and made with no artificial flavors, so you can enjoy the taste you want with nothing you don't!

We've slow-roasted our classic ham with a sweet honey for that signature sweet and savory flavor. Craft a delicious sandwich, wrap or snack with HORMEL® NATURAL CHOICE® 100% Natural (minimally processed, no artificial ingredients) deli meats.

HAM, WATER, CONTAINS LESS THAN 2% OF SALT, SODIUM PHOSPHATES, SUGAR, CARRAGEENAN, SODIUM PROPIONATE, SODIUM DIACETATE, SODIUM BENZOATE, SODIUM ASCORBATE, SODIUM NITRITE, SOY LECITHIN.

Ham, Water, Honey, Vinegar*, Contains 2% Or Less: Sugar, Salt, Sodium Phosphate, Dextrose, Natural Flavorings (Including Celery Juice Powder*), Sea Salt, Citric Acid.

Simply put, cured ham has gone through a curing process designed to preserve the meat without refrigeration. This process often involves a variety of chemicals and additives. On the other hand, uncured meats have not been treated with preservatives and must rely on natural salts and flavorings to keep from going bad.

Lunch meats like ham, roast beef, and turkey are often made from the actual whole cuts of the meat. You can tell by looking at the texture. You will see the grain through the whole piece of meat.

It all started with a store in Detroit. Harry J. Hoenselaar opened his first HoneyBaked Ham outpost in 1957, after buying the HoneyBaked Ham Company from his former employer's widow for $500. Hoenselaar had to remortgage his house to make the payment, but he was able to open the doors of his store just months later.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the processing plant) must be cooked by the consumer before eating.

It's a long process, too. Starting with a half pig, the team separates the loin from the ham (a leg cut) and then has to debone it, skin it, trim it, tie it, heavily brine it, let it sit for 10 days in more brine, and then smoke it for about eight hours. Pivotal last times are to make a ham sandwich.

Ham comes from the back legs and thigh area of a pig. A whole ham is a large piece of meat weighing about 18 to 20 pounds, so most grocery stores sell them in sections.

There are some subtle differences in some of the hams, like the water % and curing methods, but for all intents and purposes.....a deli style ham is a deli style ham. Cheaper priced hams will typically have more water added to them. Also, less flavor.

A Honey Baked Ham is the best holiday ham you can buy. Our hams are smoked for up to 24 hours with our special blend of hardwood chips, then spiral-sliced to the bone for convenient easy serving, and hand-crafted with our sweet, crunchy glaze.

Hams can be fresh, cured or cured-and-smoked. The term ham refers to the cured leg of pork. A fresh ham would be an uncured leg of pork. The fresh ham will have the term “fresh” in the title of the product. The term fresh means that the product has not been cured in any process.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the processing plant) must be cooked by the consumer before eating.

There are some subtle differences in some of the hams, like the water % and curing methods, but for all intents and purposes.....a deli style ham is a deli style ham. Cheaper priced hams will typically have more water added to them. Also, less flavor.

DELI HAM – Deli ham is a generic term for ham specially formed into loaves for thin, even slicing. The ham will have been cured and often smoked. CANNED HAM – This is boneless ham meat scraps crammed into a can.