HS Code for Cured ham

Cured ham with the bone in is classified under HS code 0210.11. This classification is found within Chapter 2 (Meat and edible meat offal). Heading 0210 covers meat that is salted, in brine, dried, or smoked. Subheading 0210.11 is specific to the meat of swine (pork), specifically hams, shoulders, and cuts thereof, provided they remain "with bone in." This distinction is critical for customs purposes, as the presence of the bone is a primary defining characteristic for this specific code. The preservation process must be the primary characteristic of the product, distinguishing it from fresh pork in heading 0203. Common examples include traditional dry-cured hams like Prosciutto or Jamón that are aged and salted for preservation. The meat must not be cooked; if the ham is boiled or steamed, it moves to Chapter 16. The "bone-in" requirement applies to the entire cut or the specific portion being imported.

Products Included

• Bone-in Prosciutto
• Jamón Ibérico (with bone)
• Salted pork shoulders (bone-in)
• Smoked ham hocks (bone-in)
• Dry-cured country ham (bone-in)

Common Misclassification

A common error is using 0210.19, which is the code for boneless cured pork. Another frequent misclassification is 1602.41, which covers prepared or preserved ham (such as canned ham or fully cooked ham). If the ham has been cooked or heat-treated to the point of being ready-to-eat without further preservation, it cannot stay in 0210.11. Additionally, fresh bone-in ham is classified under 0203.12 or 0203.22.

FAQ

What is the HS code for cured ham?

The HS code for cured ham with the bone in is 0210.11. If the bone has been removed, the code is 0210.19.

Is smoked ham classified under 0210.11?

Yes, provided the ham is smoked while raw and remains with the bone in. If it is smoked and cooked simultaneously, it may fall under 1602.41.