Yes, there are many different types of ham, which can be categorized based on:

• Curing Method:
• Dry-Cured: Hams are rubbed with salt and spices and then air-dried for months or even years. Examples include prosciutto and Iberian ham.
• Wet-Cured: Hams are soaked in a brine solution. This is a more common method, and results in a moister product.
• Smoke-Cured: Hams are smoked after curing, which adds flavor and helps preserve them.
• Cut of Meat:
• Whole Ham: The entire leg of the pig.
• Half Ham: Half of the leg, usually either the butt or the shank portion.
• Ham Steak: A slice cut from a larger ham.
• Processing Level:
• Fresh Ham: An uncured leg of pork, which is essentially a pork roast.
• Cured Ham: Ham that has been cured, but not cooked. It requires cooking before consumption.
• Cooked Ham: Ham that has been cured and cooked, and is ready to eat.
• Specific Types of Ham:
• Prosciutto: An Italian dry-cured ham, known for its delicate flavor. Source: Britannica
• Country Ham: A dry-cured ham, common in the Southern United States, known for its salty flavor.
• City Ham: A wet-cured ham, which is the most common type of ham in the United States.
• Black Forest Ham: A German dry-cured ham that is smoked with fir or pine.
• Iberian Ham (Jamón Ibérico): A Spanish dry-cured ham made from Iberian pigs. Source: La Tienda