Editing Ham (section)

=== Wet-cured ===
Wet-cured hams are [[brining|brined]], which involves the immersion of the meat in a [[brine]], sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days.<ref name=meat /> Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.

The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.<ref>{{cite journal |last1=Deibel |first1=RH |last2=Niven |first2=CF |date=September 1958 |title=The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines |journal=[[Applied Microbiology]] |volume=6 |issue=5 |pages=323–327 |doi=10.1128/AM.6.5.323-327.1958 |pmc=1057423 |pmid=13571973}}</ref>

Wet-cured ham is usually cooked, either during processing, or after ageing.<ref>{{Cite encyclopedia |title=Cooked Ham |encyclopedia=Encyclopedia of Food and Health |publisher=[[Science Direct]] |url=https://www.sciencedirect.com/science/article/pii/B978012384947200369X |access-date=24 October 2021 |date=2016 |pages=303–306 |doi=10.1016/B978-0-12-384947-2.00369-X |isbn=9780123849533 |last2=Reig |first2=M. |last1=Toldrá |first1=F.}}</ref><ref>{{Cite web |last1=Alexander |first1=Maurice A. |last2=Stringer |first2=William C. |date=n.d. |title=Country Curing Hams |url=https://extension.missouri.edu/publications/g2526 |access-date=24 October 2021 |website=Extension - [[University of Missouri]]}}</ref> A typical example of wet-cured ham made this way is [[Italian cuisine|Italian]] '''{{lang|it|[[Prosciutto|prosciutto cotto]]}}'''. It is first brined, then cooked in a container and finally surface pasteurized. Italian regulations allow it to contain salt, nitrites, sugar, dextrose, fructose, lactose, maltodextrin, milk protein, soy protein, natural or modified starches, spices, gelatin, and flavorings.<ref>{{Cite web |title=Prosciutto Cotto - Ingredient - FineCooking |author= |work=FineCooking |date= |access-date=27 October 2021 |url=https://www.finecooking.com/ingredient/prosciutto-cotto |archive-date=19 March 2022 |archive-url=https://web.archive.org/web/20220319075026/https://www.finecooking.com/ingredient/prosciutto-cotto |url-status=dead }}</ref><ref>{{cite web |author= |date=n.d. |title=Tesco Prosciutto Cotto 100G |url=https://www.tesco.com/groceries/en-GB/products/304781404 |url-status=live |archive-url=https://web.archive.org/web/20210127012851/https://www.tesco.com/groceries/en-GB/products/304781404 |archive-date=27 January 2021 |website=[[Tesco]] |accessdate=27 October 2021}}</ref><ref>{{Cite web |title=Naturals Prosciutto Cotto (made in New Jersey, US)|author= |website=Rovagnati US |date= |access-date=27 October 2021 |url= https://www.rovagnati.us/product/naturals-prosciutto-cotto/}}</ref><ref>Decreto 21 Settembre 2005, "Disciplina della
produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" [https://www.alimenti-salute.it/sites/default/files/2005_9_21_0.pdf]</ref>