(a) “Chopped Ham” is a semisolid meat food product in the form of a compact mass with a limited amount of cooked out juices, which is prepared with ham, curing agents, seasonings, and any of the optional ingredients listed in subsection (b) of this section in accordance with the following provisions:

1. (1) Fresh ham, cured ham or smoked ham, or a mixture of two or more of such meat components may be used. The weight of the cured chopped ham prior to processing shall not exceed the weight of the fresh uncured ham and fresh uncured ham shank meat, if any is used (exclusive of the bones and fat removed in the boning operations) plus the weight of the curing ingredients and 3% moisture.
2. (2) The curing agents that may be used, singly or in combination, are salt, sodium nitrate, sodium nitrite, potassium nitrate and potassum nitrite. When sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite is used, singly or in combination, the amount thereof shall not exceed that permitted in § 1.328(b) (relating to approved substances).
3. (3) The seasonings that may be used, singly or in combination, are salt, sugar (sucrose or dextrose), spice and flavoring, including essential oils, oleoresins and other spice extractives.

(b) Chopped ham may contain one or more of the following optional ingredients:

1. (1) Finely chopped ham shank meat (fresh, cured or smoked, or a combination thereof) to the extent of not more than 25% over that normally present in the boneless ham.
2. (2) Water for the purpose of dissolving the curing agents and not in excess of that permitted in subsection (a)(1).
3. (3) Monosodium glutamate.
4. (4) Hydrolyzed plant protein.
5. (5) Corn syrup solids, corn syrup and glucose syrup, singly or in combination, in an amount not to exceed 2% (calculated on a dry basis) of all the ingredients used in preparing the chopped ham.
6. (6) Disodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, and sodium acid pyrophosphate, singly or in combination, in an amount not to exceed that permitted in § 1.328(b).
7. (7) Ascorbic acid, sodium ascorbate, isoascorbic acid or sodium isoascorbate in an amount not to exceed that permitted in § 1.328(b).
8. (8) Dehydrated onions or onion powder.
9. (9) Dehydrated garlic or garlic powder.