HS Code for Frozen pork ham

The classification of frozen pork ham under HS code 0203.22 is strictly defined by both the anatomical origin of the cut and the presence of the bone. Under the WCO Explanatory Notes for heading 0203, hams are the posterior parts of the half-carcass, while shoulders are the anterior parts. For a product to be classified under 0203.22, it must be a frozen cut of a ham or shoulder that still contains the bone. This is a specific named subheading that takes precedence over the residual 0203.29 category according to GRI 6. The bone-in requirement is a critical technicality; the presence of the femur in hams or the humerus in shoulders is necessary. If these bones are removed, the product is considered boneless and must be classified under 0203.29, even if the meat is otherwise identical. The freezing process must be sufficient to preserve the meat for extended periods, distinguishing it from the fresh or chilled products in 0203.12. This code also excludes any meat that has been further processed. For example, if a bone-in ham is salted, dried, or smoked, it is classified under 0210.11. If it is cooked or prepared as a canned product, it falls under 1602.41. Therefore, 0203.22 is reserved for raw, frozen, bone-in primary cuts of the legs and shoulders.

Products Included

• Frozen bone-in ham
• Frozen bone-in pork shoulder
• Frozen picnic shoulder (bone-in)
• Frozen ham shank (bone-in)
• Frozen pork butt (bone-in shoulder)

Common Misclassification

Frequently confused with 0203.29. If a ham is deboned, it loses its eligibility for 0203.22 and must be classified under 0203.29. Additionally, prepared or preserved hams, such as those that are salted, in brine, or cooked, are excluded from Chapter 2 and fall under 0210.11 or 1602.41. Confusion also occurs with 0203.12, which is the code for fresh or chilled bone-in hams.

FAQ

What is the HS code for frozen pork ham?

The HS code for frozen pork hams, shoulders, and cuts thereof with the bone in is 0203.22.

What if the ham is sliced?

If the slices contain bone and are frozen, they remain in 0203.22. If the slices are boneless, they must be classified under 0203.29.