I am pretty sure this is not allowed with a few narrowly carved exceptions, one for Prosciutto de Parma.

They alleged reason is that these are often raw cured meats that could be contaminated.

The real reason is probably protectionism.

Be that as it may, you might want to not pig out too much or find yourself denied your porcine treat by ham handed customs inspectors

It's worth a try, I would imagine. The same situation is in place with respect to fresh soft cheese made from raw milk less than I think 60 days old...but people bring it in all the time apparently