0203.12.10.10 - Hams and cuts thereof

This HTS classification specifically covers hams and cuts of hams derived from swine, provided they are fresh or chilled and still contain the bone. This category focuses on the entirety of the ham primal cut, including the bone, as it is presented or as a larger section of the ham containing the bone. The critical factor for inclusion here is the presence of the bone within the ham product.

This category is distinguished from its sibling, 0203.12.10.20, which covers shoulders and cuts thereof with bone in. While both are bone-in cuts from swine, the distinction lies in the anatomical origin: hams come from the hind leg, whereas shoulders originate from the foreleg. Both are further distinguished from other classifications within 0203 by the requirement of being fresh or chilled and containing bone.

As this is a leaf node, there are no further subcategories within 0203.12.10.10. Therefore, classification under this code relies solely on meeting the defined criteria of being a fresh or chilled ham, or a cut of a ham, that includes the bone. The determination will hinge on accurate identification of the cut and confirmation of the bone's presence.