A continuous method and system for processing and preparing a wet cured,
ham in a continuous manner. Green hams are tumbled to at least partially
loosen the fat and skin, which are trimmed into separate containers. A
thin layer of fat remains on the hams. The trimmed fat and skin has not
been exposed to a pickle solution and can be used or packaged for various
purposes. A curing or pickle solution is injected into trimmed hams. The
injected hams are held on a conveyor for a sufficient time to allow the
rate at which curing solution drains from the injected hams to stabilize.
During this time, pickle solution that drains from the hams is recovered
and processed for subsequent use. The hams can be packaged in a net or
bag and heated in a consistent manner since each ham has consistent
quantities of curing solution.