Two genetic markers were examined for their associations with fresh and dry-cured ham processing characteristics. The PRKAG3 gene marker denoted as RN199 had no affect on dry-cured ham processing characteristics. The CAST gene marker was a significant source (P<.05) variation for cured ham moisture content and tended to be a significant source (P<.10) of variation for yield, ham weight loss, salt and Minolta color change. The beneficial allele is likely different depending whether you are viewing the results from a processors or consumers perspective. The CAST 11 genotype appears to have beneficial affects for processing yield. This genotype would be preferred by processors as they would have more salable ham when compared to hams having CAST genotypes 12 or 22. However, if you are a consumer looking for a drier ham with a more traditional flavor, then the CAST genotype 22 is likely the most preferred. This demonstrates that the benefit of a particular CAST genotype that is most favorable can be dependent on which portion of the pork chain being discussed.