The Ham Handbook

Many AAMP members produce some kind of ham product. Other members are trying to gain the knowledge to produce a high quality ham. To help the membership, AAMP has developed The Ham Handbook to cover a variety of topics that are critical in the production of ham.

 

The Ham Handbook is almost 275 pages in length and provides information on:

•  Ham definitions

•  Types of ham products

•  Production of bone-in ham

•  Production of semi-boneless ham

•  Production of boneless ham

•  Artery injected ham

•  Formulations

•  Food safety guidelines

•  FSIS regulations

•  Heat-treated, not shelf-stable HACCP plan

•  Ham publications

•  Resources relating to ham production

The educational manual will help meat processors comply with government regulation. It may also give meat processors ideas on how to more efficiently produce a better quality ham product.

It is priced at $45 for members ($55 for non-members), including shipping and handling (PA residents add 6% sales tax). The attached order form can be printed from and sent with a check payable to AAMP, Elizabethtown , PA 17022 . To use a credit card, provide card number, expiration date, name on card and signature, and fax to 717-367-9096.  For a printable PDF order form, Click Here.

		AAMP is in the process of developing other educational materials that will cover such topics as bacon production, sausage production, as well as the production of other processed meat products. These individual manuals will provide information on the formulation and the step-by-step production of specific processed meat products. They will also contain food safety guidelines, FSIS requirements, and a sample HACCP plan.

The manuals will be released as they are completed. Visit www.aamp.com for more information on these educational materials and other valuable resource materials.