Product classification
HS code for Cured ham: 0210.11
Meat, salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in.
Classification of cured ham under HS 0210.11
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.
- Covers
- Bone-in Prosciutto
- Jamón Ibérico (with bone)
- Salted pork shoulders (bone-in)
- Smoked ham hocks (bone-in)
- Dry-cured country ham (bone-in)
- Also under 0210.11
- Prosciutto di Parma DOP
- Jamón Ibérico de Bellota
- Smithfield Bone-in Smoked Ham
- San Daniele Prosciutto
- Kentucky Legend Bone-In Ham
Codes often confused with 0210.11
Common mistake. 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.
Top exporters and importers of HS 021011 (the code used for cured ham), 2025
In 2025, the largest exporter of HS 021011 (the code used for cured ham) in UN Comtrade data was Spain, with 46% of world exports; the largest importer in UN Comtrade data was Canada, with 14% of world imports. Countries that did not report 2025 data are estimated from partner records, which can understate them.
Figures cover everything classified under HS 021011, not only cured ham.
Top exporters 2025 · share of world exports
- 1 Spain $188M 46% of world exports
- 2 United States $76M 18% of world exports
- 3 Italy $49M 12% of world exports
World total: $413M Reported figures on UN Comtrade ↗
Top importers 2025 · share of world imports
- 1 Canada $63M 14% of world imports
- 2 Portugal $40M 8.7% of world imports
- 3 France $32M 7.1% of world imports
World total: $455M Reported figures on UN Comtrade ↗
How these figures are built
109 countries reported 2025 trade to UN Comtrade in HS 2022, and their own totals are used. Countries that did not report are estimated from what other countries recorded trading with them. Those estimates miss trade with other non-reporting countries, so they can be low, and a non-reporting country can rank higher than shown or be missing from the list. World totals add both and leave out trade between two non-reporting countries. Figures are in current US dollars; reported imports are mostly valued CIF and exports FOB, and exports include re-exports. The UN Comtrade links show the underlying records; they can also list a few reporters left out here (regional groups and older HS editions).
Source: UN Comtrade (United Nations Statistics Division), 2025 annual data.
Brazil NCM code for cured ham
Brazil classifies cured ham under NCM 0210.11.00: HS 0210.11 with 00 added.
Source: Siscomex NCM table, updated Oct 2026. The Portuguese text on each NCM page is the official one.
Questions about cured ham
What is the HS code for Cured ham?
The HS code for Cured ham is 021011 (Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in). The HS code for cured ham with the bone in is 0210.11. If the bone has been removed, the code is 0210.19.
How do I classify Cured ham for customs?
Cured ham is classified under HS code 021011 — Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in. This is a 6-digit subheading level code.
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.
Which countries are the top exporters of cured ham (HS 021011)?
In 2025, the top exporters of HS 021011 (the code used for cured ham) in UN Comtrade data were Spain ($188M, 46% of world exports), the United States ($76M) and Italy ($49M). World exports came to about $413M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.
Which countries are the top importers of cured ham (HS 021011)?
In 2025, the top importers of HS 021011 (the code used for cured ham) in UN Comtrade data were Canada ($63M, 14% of world imports), Portugal ($40M) and France ($32M). World imports came to about $455M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.
Is the HS code for Cured ham the same in all countries?
The base HS code 021011 for Cured ham is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.
What is the NCM code for cured ham in Brazil?
In Brazil, cured ham (HS 021011) is classified under NCM 0210.11.00.