1602.41 - Hams and cuts thereof:

HTS code 1602.41 specifically covers hams and cuts derived from hams. This classification is reserved for swine products that are predominantly ham, which is typically identified by its location on the animal's hind leg and its characteristic meat composition. The preparation methods for these items can vary, including curing, salting, smoking, or cooking, but the primary classification factor remains the identity of the product as ham.

This category is distinct from its siblings, 1602.42 (shoulders and cuts thereof) and 1602.49 (other, including mixtures). While all are derived from swine, 1602.41 is narrowly focused on ham, whereas 1602.42 deals exclusively with cuts from the shoulder. 1602.49 encompasses all other prepared or preserved swine meat products not specifically classified as ham or shoulder, including blends of different swine meat cuts or preparations with significant non-ham components.

Subdivision within 1602.41 accounts for the presence of additional ingredients. The category 1602.41.10.00 is designated for hams and cuts thereof that contain cereals or vegetables. The residual, "other" subcategory captures hams and ham cuts that do not incorporate these additional components, allowing for a precise classification based on the completeness of the ham product itself.