is of the city ham variety, in which 
 brine is injected into the meat for a 
 very rapid curing suitable for mass market. 
 raditional wet curing requires 
 immersing the ham in a brine

 long veins of fat running parallel to the rind
 processing choices can affect legal labeling. 
 smoked ham must have been smo
 ked by hanging over burning wood chips

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