Ham is a cured meat made from the hind leg of a pig. The production of ham is believed to date back to as far as the 6th Century BC by the Etruscans around the area that is modern-day Tuscany. However, there are some exceptions to the "cured pork leg" definition, such as processed deli-style ham, which is typically made by mechanical formation and may contain leg meat but is different from the whole limb preparation that defines world-class hams. Additionally, the term "ham" is not legally exclusive to pork. Although its mostly associated with pork-based products, "beef ham" refers to the cured leg of a cow or bull, and there are also turkey or chicken-based hams, which are mechanically-processed, typically lower fat alternatives that are shaped and flavored to mimic pork ham.
The process of making ham can vary depending on the type, but in general, most producers follow a method that includes selecting the best cut, curing the meat with salt, sugar, and other flavorings, smoking the ham, and aging it for an extended period of time to heighten the texture and flavor profile. The breed of pig, the style of curing, the addition of flavor or not, whether the ham is smoked or not, and how it is typically served all help to delineate different varieties of ham.
