Ham is the thigh and rump of pork, the haunch of a pig or boar. This article is about the Spice; for other meanings see Clove (disambiguation. In humans the thigh is the area between the Pelvis and the Knee. Pigs, also called hogs or' swine', are Ungulates which have been domesticated as sources of food leather and similar products since ancient times The boar or wild boar ( Sus scrofa) is an Omnivorous, gregarious Mammal of the biological family Suidae. Although it may be cooked and served fresh, most ham is cured in some fashion. In Food preparation curing refers to various preservation and Flavoring processes especially of Meat or Fish, by the addition of
Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite). For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Sodium nitrate is the Chemical compound with the formula NaNO3 Sodium nitrite, with Chemical formula Na[[Nitrogen N]] O 2 is used as a Color fixative and Preservative in meats and This is followed by a period of drying and ageing. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.
Dry-cured varieties include Italian prosciutto crudo [proʃ'ʃut:to di 'parma] (prosciutto di Parma, prosciutto di San Daniele, prosciutto di Carpegna, prosciutto di Modena, prosciutto Toscano, prosciutto Veneto Berico-Euganeo, Valle d’Aosta Jambon de Bosses, prosciutto di Norcia) and the Spanish Jamon serrano and jamón ibérico. Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. Jamón serrano (literally mountain ham) is a type of Jamón ( dry-cured Spanish Ham) which is generally served raw in thin slices Jamón ibérico is a type of Jamón, a cured Ham produced only in Spain and Portugal (when produced in Portugal it is known as The United States has country ham (including Virginia ham), which might or might not be smoked. Country ham or Virginia ham is a variety of cured ham from the United States, associated with the Southern United States. England has the York ham. England is a Country which is part of the United Kingdom. Its inhabitants account for more than 83% of the total UK population whilst its mainland Germany's Westphalian ham is usually smoked over juniper, in Belgium there is the smoked Ardennes ham, and from China there is the unsmoked Jinhua ham. Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. Westphalia (Westfalen) is a region in Germany, centred on the cities of Bielefeld, Bochum, Dortmund, Gelsenkirchen, Münster Junipers are Coniferous plants in the genus Juniperus of the cypress family Cupressaceae. The Kingdom of Belgium is a Country in northwest Europe. It is a founding member of the European Union and hosts its headquarters as well as those For the political subdivision of France see Ardennes (department. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced in Zhejiang province of China. In Bulgaria the specific Elenski but is produced. The state of Bulgaria (България transliterated bg-Latn ''Balgaria'' The country preserves the traditions (in ethnic name language and alphabet of the First Bulgarian Elenski but (еленски бут or (more precisely but less commonly bg бут по еленски sometimes translated as Elena round or Elena leg) is a In Iran, the dry-cured Zard Kūh ham is produced. For a topic outline on this subject see List of basic Iran topics.
Ham is also processed into other meat products such as spam luncheon meat. Name origin Introduced on July 5 1937, the name "Spam" was chosen in the 1930s when the product whose original name was far less memorable (Hormel
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Regional use
Belgium
Jambon d'Ardenne is a dry-cured, smoked ham from the Ardennes region of Belgium. For the political subdivision of France see Ardennes (department. The Kingdom of Belgium is a Country in northwest Europe. It is a founding member of the European Union and hosts its headquarters as well as those It has PGI status under EU law.
France
Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or the Basque country). Bayonne Ham or Jambon de Bayonne is an air dried salted Ham that takes its name from the ancient port city of Bayonne in the far South West of France Bayonne ( French: Bayonne bajɔn Gascon Occitan and Basque: Baiona) is a city and commune of southwest
Jambon de Paris is a wet-cured, boneless ham and baked in shape. The ham is of superior quality product prepared from fresh, unfrozen pork thighs without adding polyphosphates.
Germany
- Black Forest ham, known as Schwarzwälder Schinken, is from the Black Forest region of Germany. Black Forest ham, or Schwarzwälder Schinken in German is a variety of smoked Ham produced in the Black Forest region of Germany For the suburb of Adelaide, please see Black Forest South Australia; for the CDP in Colorado, please see Black Forest Colorado. It is seasoned, dry cured, then smoked over sawdust and fir brush. Sawdust is composed of fine particles of Wood. This material is produced from cutting with a Saw, hence its name Firs ( Abies) are a genus of between 45-55 species of Evergreen conifers in the family Pinaceae.
- Westphalian ham is created from pigs raised in the Westphalian Forest and fed acorns. Westphalia (Westfalen) is a region in Germany, centred on the cities of Bielefeld, Bochum, Dortmund, Gelsenkirchen, Münster The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches [1]. For the babyfood see Beech-Nut. Beech ( Fagus) is a genus of ten Species of Deciduous Trees in the Junipers are Coniferous plants in the genus Juniperus of the cypress family Cupressaceae.
Italy
In Italy, ham is called prosciutto, and can be either raw (prosciutto crudo) or cooked (prosciutto cotto). Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham.
Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BCE). Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest The Roman Republic was the phase of the ancient Roman civilization characterized by a Republican form of government a period which began with the overthrow of the The 4th century BC started the first day of 400 BC and ended the last day of 301 BC. The 3rd century BC started the first day of 300 BC and ended the last day of 201 BC
Modern Italian and European Union legislation grants a protected designation of origin to several raw hams, which specify where and how these types of ham can be produced. The European Union ( EU) is a political and economic union of twenty-seven member states, located primarily in There are several such hams from Italy, each one with a peculiar production process. Parma ham, the so called Prosciutto di Parma, has almost 200 producers concentrated in the eastern part of Parma Province. Parma is a City in the Italian region of Emilia-Romagna near Modena famous for its Architecture and the fine countryside around it Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. The Province of Parma (Provincia di Parma is a province in the Emilia-Romagna region of Italy. Its production is regulated by a quality consortium that recognizes qualifying products with distinctive mark. Only larger fresh hams are used (12-13 kilograms). Curing uses relatively little salt, but can include garlic salt and sugar producing a sweeter meat. After salting, the meat is sealed with pig fat over the exposed muscle tissue, which slows drying. Curing occurs over a minimum 12 months. This curing method uses only salt, without nitrates and without spices. No conserving substances added. San Daniele ham (Prosciutto di San Daniele) is the most similar to Parma ham, especially the low quantity of salt added to the meat, and is the most prized ham. Other raw hams include the so called "nostrani" or "nazionali" or "toscani", they are more strongly flavoured and are produced using a higher quantity of salt.
Portugal
In Portugal, besides several varieties of wet-cured hams called fiambre (not to be confused with the Guatemalan dish, also called fiambre), the most important type of ham is presunto, a dry-cured ham similar to Spanish jamón and Italian prosciutto. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. Guatemala (República de Guatemala) is a country in Central America bordered by Mexico to the north and west the Pacific Ocean to the southwest Fiambre is a traditional food from Guatemala that is eaten on November 1st and 2nd Presunto is the name given to dry-cured Portuguese Ham similar to Spanish Jamón. Jamón, in general English parlance refers to a cured Ham from Spain Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. There is a wide variety of presuntos in Portugal; among the most famous are presunto from Chaves and presunto from Alentejo (made from black iberian pig; see also pata negra). Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. Chaves ( pron 'ʃavɨʃ is a town and seat of municipality in the far North of Portugal, 10 km south of the Spanish border and 22 km south of Verín Alentejo (ɐlẽˈtɛʒu is a south-central region of Portugal. The Black Iberian Pig (Sus ibericus also known in Portugal as Alentejano Pig, is a Breed, Mediterraneus, of the Domestic pig ( Sus Pata Negra is a famous flamenco band in the history of Spanish music
Romania
In Romania, ham is called şuncă/şonc/jambon. Romania ( dated: Rumania, Roumania Usually dry cured, always with granular salt, in Transilvania and Banat paprika might be added. Transylvania (Ardeal or ro ''Transilvania'' Erdély, see also other denominations) is a Central European region located in the eastern half of the Carpathian The Banat is a geographical and historical region in Central Europe currently divided between three countries the eastern part lies in Romania (the counties Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum)
Spain
One of the more exacting ham regulatory practices can be found in Spain, where ham is called Jamón. Huelva is a city in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalusia. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. Jamón, in general English parlance refers to a cured Ham from Spain Not only are hams classified according to preparation, but the pre-slaughter diet and region of preparation are considered important. Spanish regulators recognize three types of Iberico ham qualities:
- Cebo or Campo hogs are fed only commercial feed. Jamón ibérico is a type of Jamón, a cured Ham produced only in Spain and Portugal (when produced in Portugal it is known as
- Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives.
- Bellota hogs are fed a diet almost exclusively of acorns (bellotas). The acorn is the nut of the Oak tree (genera Quercus, Lithocarpus and Cyclobalanopsis, in the
The regional appellations of Spanish ham (Jamón serrano) include the following:
- Pedroches with Protected Denomination of Origin, from Córdoba (Andalusia). Jamón serrano (literally mountain ham) is a type of Jamón ( dry-cured Spanish Ham) which is generally served raw in thin slices Pedroche is a town in the province of Córdoba, Andalusia, Spain. ||-||-||} Córdoba ( Cordova in English is a City in Andalusia, southern Spain, and the capital of the province of Córdoba. Andalusia (Andalucía is an autonomous community of Spain. It is the most populous and the second largest in terms of land area
- Huelva, a full-flavored ham produced in Huelva (Andalusia). Huelva is a city in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalusia. Huelva is a city in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalusia.
- Jabugo, a small village in Huelva bearing Spain's largest high quality ham industry. Jabugo is a town and Municipality located in the province of Huelva, Spain.
- Guijuelo, Gredos and Béjar, from Salamanca (Castile). Guijuelo is a municipality located in the province of Salamanca, Castile and León, Spain. Béjar is a town and Municipality in the province of Salamanca, western Spain, part of the autonomous community of Castile-Leon. Geography The city lies on a mountain by the Tormes River which is crossed by a bridge 150 m long built on 26 arches fifteen of which are of Roman origin, while A former kingdom, Castile (Castilla kasˈt̪iʎa or) gradually merged with its neighbors to become the Crown of Castile and later the Kingdom of Spain
- Extremadura, made in Cáceres and Badajoz. Extremadura is an autonomous community of western Spain whose capital city is Mérida. Badajoz - (IPA, formerly written Badajos in English the capital of the Spanish province of Badajoz in the autonomous community
- Cured ham of Trevélez, cured at least 1,200 meters above sea level. Trevélez is a town in the Province of Granada, Spain. Its population in 2002 was estimated at 799 Cured hams from Trevélez are qualified to be among the “sweetest” cured hams due to the low degree of salting necessary for the drying and maturing processes to succeed properly. Mostly this is caused by the north winds coming from the high tips of Sierra Nevada.
- Teruel, cured at least 800 meters above sea level, with a minimum of a year of curing and aging (Serran Ham). Teruel is a city in Aragon, Spain, the capital of Teruel Province.
United States
In the United States, ham is regulated primarily on the basis of its cure and water content. The USDA recognizes the following categories:
Fresh ham is an uncured hind leg of pork. Country Ham is uncooked, cured, dried, smoked-or-unsmoked, made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder. Smithfield ham, a country ham, must be grown and produced in or around Smithfield, Virginia, to be sold as such. Country ham or Virginia ham is a variety of cured ham from the United States, associated with the Southern United States. Country ham or Virginia ham is a variety of cured ham from the United States, associated with the Southern United States. Smithfield is an Incorporated town in Isle of Wight County, in the South Hampton Roads subregion of the Hampton Roads region of Virginia
For most other purposes, under US law, a "ham" is a cured hind leg of pork that is at least 20. 5% protein (not counting fat portions) and contains no added water. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water However, "ham" can be legally applied to such things as "turkey ham" if the meat is taken from the thigh of the animal. The domesticated turkey is a large Poultry Bird raised for food If the ham has less than 20. 5% but is at least 18. 5% protein, it can be called "ham with natural juices". A ham that is at least 17. 0% protein and up to 10% added solution can be called "ham—water added". Finally, "ham and water product" refers to a cured hind leg of pork product that contains any amount of added water, although the label must indicate the percent added ingredients. If a ham has been cut into pieces and moulded, it must be labelled "sectioned and formed" or "chunked and formed".
Sugar is common in many dry cures in the United States. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. The United States of America —commonly referred to as the The majority of common wet-cured ham available in U. S. supermarkets is of the "city ham" variety, in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking. Traditional wet cured ham includes the English Wiltshire ham and the French Jambon de Paris. England is a Country which is part of the United Kingdom. Its inhabitants account for more than 83% of the total UK population whilst its mainland This article is about the country For a topic outline on this subject see List of basic France topics. Paris (ˈpærɨs in English; in French) is the Capital of France and the country's largest city
In addition to the main categories, some processing choices can affect legal labelling. A 'smoked' ham must have been smoked by hanging over burning wood chips in a smokehouse, and a "hickory-smoked" ham must have been smoked over hickory. A smokehouse is a building where meat or fish is cured with smoke. Trees in the genus Carya (from Ancient Greek κάρυον " Nut " are commonly known as Hickory. Injecting "smoke flavour" is not legal grounds for claiming the ham was "smoked". Hams can only be labelled "honey-cured" if honey was at least 50% of the sweetener used and has a discernible effect on flavour. Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product. Cholesterol is a Lipid found in the Cell membranes and transported in the Blood plasma of all Animals It is an essential component of mammalian
One of the most popular and expensive hams in the United States is Smithfield or Virginia ham. Country ham or Virginia ham is a variety of cured ham from the United States, associated with the Southern United States. Country ham or Virginia ham is a variety of cured ham from the United States, associated with the Southern United States. Through a special curing process Smithfield ham ages. In that time a fungal coat forms over the outside of the ham while the rest of the meat continues to age. This process produces a distinctive flavour, but the fungal layer must be scrubbed off of the ham before being cooked or served.
Turkey ham, a boneless product made from pressed dark meat,a popular low-fat alternative to traditional ham in the US. Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches [1]
A spiral-slicing process has become popular for boneless hams sold by delicatessens in the US. Spiral sliced meat is a loaf of lunchmeat, usually Ham, that has been sliced with a helical cut in preparation for serving [2]
Religious prohibitions
Ham is not permitted for consumption by the Jain, Jewish, Muslim, Seventh-day Adventist and Rastafarian faiths. Jainism, traditionally known as Jain Dharma / Shraman Dharma (जैन धर्म is an ancient religion of India. Judaism (from the Greek Ioudaïsmos, derived from the Hebrew יהודה Yehudah, " Judah " in Hebrew יַהֲדוּת Yahedut For other meanings including people named 'Islam' see Islam (disambiguation. The Seventh-day Adventist (abbreviated " Adventist " Church is a Christian denomination which is distinguished mainly by its observance The Rastafari movement (also known as Rastafari, Rastafarianism or simply Rasta) is a monotheistic, Abrahamic, New Testament The Jewish, Muslim and Rastafarian dietary laws prohibiting pork are known as Kashrut, Haram and Ital, respectively. Kashrut (also kashruth or kashrus, he כַּשְׁרוּת refers to Jewish dietary laws. The Arabic term ḥaram has a meaning of "sanctuary" or "holy site" in Islam. For the car see Morris Ital. Ital or I-tal is food approved of in the Rastafari movement.
Ham is a traditional dish served on Easter in predominantly Christian countries. Easter ( Greek: Πάσχα Pascha or Pasxa) is the most important religious feast in the Christian Liturgical year.
See also
External links
- United States Department of Agriculture: Focus on Ham
- Ham Varieties and Terminology at About.com
- Iberian ham ForumForum in English,Spanish,French and Italian, about Iberian ham
References
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