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China

Chinese dry-cured hams have been recorded in texts since prior to Song dynasty and used in myriad dishes. Several types are existent in Qing dynasty and used in dishes of stewing hams (火腿炖肘子), and vegetables, or for a wide variety of soup and important soup stocks. One of the most famous Chinese hams is the Jinhua ham, which is used to produce a dish known as "Buddha jumps over the wall".

Description

Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as ham in the U.S. are called gammon (or ham) in the U.K. and Ireland.

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). Jambon de Paris is a wet-cured, boneless ham and baked in shape.

Germany

* Black Forest ham, known as Schwarzwälder Schinken, is from the Black Forest region of Germany. It is seasoned, dry cured, then smoked over sawdust and fir brush. * Westphalian ham is created from pigs raised in the Westphalian Forest and fed acorns. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches.[1]

Italy

In Italy, ham is called prosciutto, and can be either raw (prosciutto crudo) or cooked (prosciutto cotto). Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BCE). 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. 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. 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.

Philippines

In the Philippines, ham, or hamon as it is called (from the Spanish Jamon) is normally associated with the Yuletide season. There are local variants of Jamon Serrano, and there is Hamon de Bola, which is a ball-shaped wet cured ham, among other varieties. There is also sliced processed ham--the type used for making sandwiches--available year round in groceries. The main Christmas ham, similar to a Chinese ham and served in some Noche Buenas, is similar to a dry cured one, and it has to be cooked in a special sweet broth after being soaked to eliminate the salt. Then the ham is scored and glazed, and roasted. King Sue is the main local manufacturer of this type of ham. Hamon de Bola, produced by the major Philippine food manufacturers (CDO-Foodsphere, Purefoods-Hormel, Swift's, among others), is usually offered as gifts to employees in most companies and government offices during the Yuletide season. This can be either baked or fried. As with the other dishes "localized" from foreign sources, the Philippine palate favors the sweeter variety of ham.

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. 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).

Romania

In Romania, ham is called şuncă/şonc/jambon. Usually dry cured, always with granular salt, in Transilvania and Banat paprika might be added.

See also

* Christmas ham * Prosciutto * York ham * Canadian Bacon * Beef aging * Jamón

Spain

One of the more exacting ham regulatory practices can be found in Spain, where ham is called Jamón. Hams in Spain are not only classified according to preparation, but the breed, the pre-slaughter diet and region of preparation are considered important. The Jamón serrano (Serrano Ham) comes from the white pig. The regional appellations of Spanish Serrano ham include the following: * Cured ham of Trevélez, cured at least 1,200 meters above sea level. 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. 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.[2] Jamón Ibérico (Iberian Ham) comes from the Black Iberian Pig, and is also classified depending on the amount of acorns they eat, which determines the ham quality. Spanish regulators[3] recognize three qualities: * Jamón Ibérico Cebo hogs are fed only commercial feed. * Jamón Ibérico Cebo Campo hogs are fed only commercial feed. * Jamón Ibérico Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives. * Jamón Ibérico Bellota hogs are fed a diet almost exclusively of acorns (bellotas), the most famous. The regional appellations (D.O.) of Iberian ham include the following: * D.O. Los Pedroches with Protected Denomination of Origin, from Córdoba (Andalusia). * D.O. Jamón de Huelva and Jabugo, a full-flavored ham made in Huelva (Andalusia). Jabugo is a small village in Huelva.[4] * D.O. Guijuelo, in the province of Salamanca, in the cities of Guijuelo, Gredos and Béjar. * D.O. Dehesa de Extremadura, made in Cáceres and Badajoz.

Tinned ham

Tinned ham (more commonly known in the United States as "canned ham") is a meat product that is sold exclusively in tins (or 'cans'). The ham itself is usually formed from smaller cuts of meat, cooked in the can, and is often covered in an aspic jelly during the canning process. Tinned ham is usually sold in supermarkets and convenience stores.

United States

The United States largely inherited its traditions relating to ham and pork from 17th century U.K. and 18th century France, the latter especially in what is now present day New Orleans: the French often used wet cure processed hams that are the foundation stock of a lot of modern dishes, like certain gumbos and sandwiches. Up until the very early twentieth century men living in the Southern Appalachians would drive their pigs to market in the flatlands below each autumn, fattening up their stock on chestnuts and fallen mast, much like their Scottish forebearers did for centuries. Further, archaeological evidence suggests that the early settlers of Jamestown (men largely from the West Midlands) built swine pens for the pigs they brought with them and, once established, also carried on an ancient British tradition of slaughtering their pigs and producing their pork in mid November. To this day the result is that in many portions of the Southeast a large ham, not a turkey, is the centerpiece of a family Christmas dinner. 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. Virginia's famous Smithfield ham, a country ham, must be grown and produced in or around Smithfield, Virginia, to be sold as such. Similar, lesser known hams from Tennessee and the Appalachians have a similar method of preparation but are more likely to include honey or hickory in their cures. 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. However, "ham" can be legally applied to such things as "turkey ham" if the meat is taken from the thigh of the animal. 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 molded, it must be labelled "sectioned and formed" or "chunked and formed". Sugar is common in many dry hams because of its prevalence in the United States. The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety,[citation needed] 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. 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. 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. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product. One of the most popular and expensive hams in the United States is Smithfield or Virginia ham. 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 the ham before being cooked or served. Turkey ham, a boneless product made from pressed dark turkey meat, a popular low-fat alternative to traditional ham in the US.[5] A spiral-slicing process has become popular for boneless hams sold by delicatessens in the US.[6]