Product classification
HS code for Smoked ham: 0210.11
Meat, salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in.
Classification of smoked ham under HS 0210.11
Smoked ham is classified under HS code 0210.11. This code is situated within Chapter 2, which encompasses meat and edible meat offal. Heading 0210 specifically covers meat that has been salted, in brine, dried, or smoked. The subheading 0210.11 is dedicated to meat of swine (pork), specifically hams, shoulders, and cuts thereof, provided they are \"with bone in.\" The classification relies on the preservation method—smoking—and the anatomical cut of the animal. Under the General Rules of Interpretation (GRI), specifically GRI 1, the classification is determined by the terms of the headings and any relative section or chapter notes. For 0210.11, the presence of the bone is a critical technical requirement. If the ham is boneless, it would typically fall under 0210.19. The smoking process must be the primary means of preservation or flavoring for the product to remain in Chapter 2. If the meat is fully cooked or prepared as a ready-to-eat meal beyond simple smoking, it may transition to Chapter 16.
- Covers
- Smoked bone-in pork ham
- Smoked pork shoulders with bone
- Traditional bone-in smoked gammon
- Cured and smoked bone-in pork legs
- 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. Smoked ham is often misclassified under 0210.12, which is specifically for bellies (bacon) and cuts thereof. Another common error is using 1602.41, which covers prepared or preserved ham. The distinction lies in the level of processing; 1602 is for products that have been further prepared, such as canned hams or hams with added chemical preservatives that go beyond the traditional smoking and salting processes defined in Chapter 2. Furthermore, boneless smoked ham is frequently incorrectly entered under 0210.11, whereas it should be under 0210.19.
Top exporters and importers of HS 021011 (the code used for smoked ham), 2025
In 2025, the largest exporter of HS 021011 (the code used for smoked 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 smoked 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 smoked ham
Brazil classifies smoked 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 smoked ham
What is the HS code for Smoked ham?
The HS code for Smoked ham is 021011 (Meat; salted, in brine, dried or smoked, of swine, hams, shoulders and cuts thereof, with bone in). The HS code for smoked ham with the bone in is 0210.11.
How do I classify Smoked ham for customs?
Smoked 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.
What if the smoked ham is boneless?
If the smoked ham has had the bone removed, it is classified under HS code 0210.19, which covers other cuts of swine meat that are salted, dried, or smoked.
Which countries are the top exporters of smoked ham (HS 021011)?
In 2025, the top exporters of HS 021011 (the code used for smoked 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 smoked ham (HS 021011)?
In 2025, the top importers of HS 021011 (the code used for smoked 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 Smoked ham the same in all countries?
The base HS code 021011 for Smoked 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 smoked ham in Brazil?
In Brazil, smoked ham (HS 021011) is classified under NCM 0210.11.00.