Country Ham, according to USDA, means the ham had to be produced in a rural area. In other words, you cannot make country ham in New York City (that's a fact).

These various methods of cooking and processing hams have an effect on finished cost, but the largest cost factor is the amount of water that has been added, or which of the four categories the ham is in.

Category one is called a “dry ham” and is the most expensive. This ham actually weighs less than it did when it was a raw fresh ham. Country hams are classified as dry hams. There are also some buffet hams that are considered dry hams.

Category two is ham with natural juice, the second most expensive. This type of ham has the same moisture content as a raw fresh ham. No water has been added.

Category three is ham — water added, the third most expensive. Ham in the water added category has approximately 10 percent water added.

Category four is called a ham and water product. With this type, the weight added by water is more than 10 percent of the original weight and the percent of water added must be stated on the label. There are hams with as much as 45 percent added ingredients. (Added ingredients means water and spices.)

The type of product used should be matched to the application, but significant savings are possible by speccing the right product for the job. For example, using a ham with 10 percent more added ingredients could end up saving you .30 cents per pound, or $3.00 on every 10 lb. ham — and that can add up to big time savings!

Bob Oros is a leading food cost consultant who specializes in center-of-the-plate cost management. For more information on Oros' seminars, books and programs, visit www.BobOros.com