0210.11.00.10 - Hams and cuts thereof

This HTS classification covers hams and specific cuts of ham. For the purposes of this code, "ham" refers to the hind leg of the pig. The description "cuts thereof" encompasses portions of the ham, meaning pieces taken from the whole hind leg, which will still retain the characteristic meat of the ham. Importantly, these hams and their cuts must be preserved through salting, brining, drying, or smoking, aligning with the broader scope of heading 0210 for preserved meats.

This category is distinguished from its sibling, 0210.11.00.20, which specifically covers shoulders and cuts of shoulders. The shoulder is the front leg of the pig. Therefore, the key differentiating factor is the anatomical origin of the meat: hind leg (ham) versus front leg (shoulder). Both categories fall under the broader "meat of swine" and the preservation methods specified in heading 0210.

As this is a leaf node in the HTS structure, there are no further subcategories. Classification at this level is definitive based on the type of meat (ham) and its preservation method. Importers and exporters should ensure that the goods precisely match the definition of a ham or a cut derived from a ham to ensure correct declaration and avoid classification disputes.