city ham = brine-cured ham = pumped ham = wet-cured ham Notes: This is America's most popular ham, the kind that's pink, moist, and sweet. Fresh hams are soaked in brine (or injected with it) and then boiled or lightly smoked.
City Ham - Refers to the mass produced hams most commonly found in American supermarkets. City hams have usually been cured by injecting with a brine, and usually (but not always) smoking.
City ham: a term applied to a ham that is mass-produced by the use of a wet curing process which is accomplished by soaking or injecting the meat with water and brining ingredients. The ham may also be cooked or smoked during this process.
Unlike city ham, the more widely available ham in the United States, country ham is cured through a long and slow process which yields a highly shelf stable ham with a very complex flavor which some consumers liken to prosciutto and other great dry ...
This is the style used by commercial manufacturers to produce mass quantities, usually using an injection-curing method. Also known as city hams. The meat is less expensive because the processing is shorter and less complicated.
 See also: Smoke, Water, Ham, Flavor, Cooking
  
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