HS Code for Cooked ham

Cooked ham is classified under HS code 1602.41. This classification is found in Chapter 16, which covers preparations of meat, fish, or crustaceans. The specific heading 1602 applies to 'other prepared or preserved meat, meat offal or blood.' Within this heading, the 40-series (1602.4x) is dedicated to products made from swine (pigs). The subheading 1602.41 is specifically reserved for 'hams and cuts thereof.' To qualify for this code, the product must be prepared or preserved beyond the processes described in Chapter 2. Since cooking (boiling, roasting, grilling) is a preparation method that goes beyond simple salting, drying, or smoking, the product is excluded from Chapter 2 and placed in Chapter 16. The term 'ham' refers specifically to the hind leg of the swine; if the cut originates from another part of the animal, a different subheading must be used.

Products Included

• Boiled ham (whole or sliced)
• Roasted ham cuts
• Canned ham (prepared and cooked)
• Glazed cooked ham
• Cured and fully cooked ham slices

Common Misclassification

Cooked ham is often confused with HS code 0210.11. However, Chapter 2 (specifically 0210) only covers meat that is salted, in brine, dried, or smoked, but NOT cooked. If the ham has been subjected to any heat treatment that cooks the proteins, it must be classified under 1602.41. Another common error is confusing it with 1602.42, which is specifically for pork shoulders. Distinguishing between the hind leg (ham) and the foreleg (shoulder) is critical for correct tariff application.

FAQ

What is the HS code for cooked ham?

The HS code for cooked ham (swine hind leg) is 1602.41. This applies to both whole hams and sliced preparations.

Is canned ham classified differently?

Generally, no. If the canned ham consists of prepared and cooked cuts of the hind leg of swine, it remains under 1602.41, regardless of the packaging.