Ham
Prosciutto in a store
Ham is pork that comes from a leg of a pig.[1]
Ham can be dry-cured or wet-cured. Dry-cured ham is made by rubbing the meat with salt.[2] Wet-cured ham is made with brine.[3]
Types of dry-cured ham:
- Prosciutto crudo (Italian)
- Prosciutto di Parma (Italian)
- Jambon de bayonne (French)
- Jamón serrano (Spanish)
- Jamón iberico (Spanish)
- Country ham (American)
- York ham (English)
- Westphalian ham (German)
Gallery
Le jambon (Paul Gauguin, 1889).
Cooked ham
A ham sandwich on a plate with a lot of different vegetables and fries
Spanish Iberico ham with knife
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Ham Media
eine Scheibe gekochter Schinken
Sea salt being added to raw pork leg as part of a dry cure process
Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques
A Finnish Christmas ham
References
- ↑ "Bacon: Bacon and Ham Curing" in Chambers's Encyclopædia. London: George Newnes, 1961, Vol. 2, p. 39.
- ↑ Wierbicki, Eugen. Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham. Journal of Food Science 41 (5) (1976). p. 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
- ↑ Curing MethodsMeat and Sausages.com.
- ↑ How Do They Make Spam?. Live SCeine (2010-09-16). Retrieved 2022-01-28.