I'm confused about the selection of hams on the market. If neither term appears on the label, assume the ham needs to be cooked before eating. Most hams will keep for up to one week in the fridge. For dry curing, salt, sodium nitrites and nitrates, sugar, and sometimes other seasonings are rubbed onto the meat's surface. This process draws out moisture and deepens the flavor and color.
Canned ham is a boneless cured ham section that is canned, vacuum-sealed, and then fully cooked.
A small amount of natural unflavored dry gelatin may be added before sealing to absorb the ham's natural juices. Smoked ham gets its luscious taste from natural or liquid smoke. Various woods, such as hickory, oak, apple, and pecan, add flavor notes. Fresh ham is an uncured cut that tastes like a fresh pork roast. These cuts are sold with or without the bone, and even as boneless steaks and roasts.