The production of cooked ham on an industrial scale generates two liquid by-products: pork exudate (PE), collected before the salting, has 14% weight dry matter, mainly rich in proteins (90%); ham broth (HB), released after cooking, has 8% dry matter including 50% proteins. The biochemical, rheological and functional properties of these by-products were studied and compared to reference ingredients. PE could form a gel by coagulation at 50 degrees C and had a good emulsifying capacity (324 +/- 8 mL of oil per gram of protein) with high stability. Even after cooking, an altering process, HB had the ability to form a gel at low temperature (8-18 degrees C), a good emulsifying capacity (252 +/- 7 mL of oil per gram of protein) and foaming ability (ratio of foam to initial volume: 177 +/- 14). Both by-products could then be valorised as functional ingredients for delicatessen products. (C) 2016 Elsevier Ltd. All rights reserved.