Ham 14299 226162197 2008-07-17T02:44:57Z JustAGal 1499324 [[WP:UNDO|Undid]] revision 226136108 by [[Special:Contributions/69.221.160.60|69.221.160.60]] ([[User talk:69.221.160.60|talk]]) {{this|the cut of meat}} [[Image:NCI clove ham.jpg|thumb|Ham with [[cloves]]]] '''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 [[Curing (food preservation)|cured]] in some fashion. Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing [[sodium chloride|salt]] and a variety of other ingredients (most usually some proportion of [[sodium nitrate]] and [[sodium nitrite]]). 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'' [pro{{IPA|ʃ'ʃ}}ut: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]]''. The United States has ''country ham'' (including [[Virginia ham]]), which might or might not be smoked. [[England]] has the ''York ham''. [[Germany]]'s ''[[Westphalia]]n ham'' is usually smoked over [[juniper]], in [[Belgium]] there is the smoked ''[[Ardennes]]'' ham, and from [[China]] there is the unsmoked ''[[Jinhua ham]]''. In [[Bulgaria]] the specific [[Elenski but]] is produced. In [[Iran]], the dry-cured Zard Kūh ham is produced.{{Fact|date=May 2008}} Ham is also processed into other ''meat'' products such as [[Spam (food)|spam]] luncheon meat. ==Regional use== ===Belgium=== '''Jambon d'Ardenne''' is a dry-cured, smoked ham from the [[Ardennes]] region of [[Belgium]]. It has ''PGI'' status under EU law. ===France=== {{main|Bayonne ham}} '''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). '''[http://fr.wikipedia.org/wiki/Jambon 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|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 [[Westfalen|Westphalian]] Forest and fed acorns. The resulting meat is dry cured and then smoked over a mixture of [[beech]]wood and [[juniper]] branches [http://www.hormel.com/kitchen/glossary.asp?id=34655]. ===Italy=== In Italy, ham is called ''prosciutto'', and can be either raw ''([[prosciutto|prosciutto crudo]])'' or cooked ''(prosciutto cotto)''. Earliest evidence of ham production in [[Italy]] comes from the [[Roman Republic|Republican Roman]] period ([[4th century BC|400]]-[[3rd century BC|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 [[Province of Parma|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. === Portugal === [[Image:Presunto de Chaves.jpg|thumb|Portuguese Presunto from Chaves]] In [[Portugal]], besides several varieties of wet-cured hams called ''fiambre'' (not to be confused with the [[Guatemala]]n 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 (Portugal)|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. ===Spain=== [[Image:Jamón de Huelva.jpg|thumb|left|Spanish Jamon serrano of [[Huelva]]]] One of the more exacting ham regulatory practices can be found in [[Spain]], where ham is called [[Jamón]]. 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 [[Jamón ibérico|''Iberico'']] ham qualities: * ''Cebo'' or ''Campo'' hogs are fed only commercial feed. * ''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 [[acorn]]s (''bellotas''). The regional appellations of Spanish ham (''[[Jamón serrano]]'') include the following: * [[Pedroche]]s with Protected Denomination of Origin, from [[Córdoba (Spain)|Córdoba]] ([[Andalusia]]). * [[Huelva]], a full-flavored ham produced in [[Huelva, Spain|Huelva]] (Andalusia). * [[Jabugo]], a small village in Huelva bearing Spain's largest high quality ham industry. * [[Guijuelo]], [[Gredos]] and [[Béjar]], from [[Salamanca]] ([[Castile (historical region)|Castile]]). * [[Extremadura]], made in [[Cáceres]] and [[Badajoz]]. * 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. 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). ===United States=== In the United States, ham is regulated primarily on the basis of its cure and water content. The [[United States Department of Agriculture|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. [[Image:ham.jpg|thumb|right|170px|Sliced ham]] 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 (food)|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&mdash;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]]. The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety,{{Fact|date=April 2007}} 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 [[England|English]] ''Wiltshire ham'' and the [[France|French]] ''Jambon de [[Paris]]''. 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 ham|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 meat,a popular low-fat alternative to traditional ham in the US.<ref>[http://www.recipetips.com/glossary-term/t--34849/turkey-ham.asp Turkey Ham]</ref> A [[spiral sliced meat|spiral-slicing]] process has become popular for boneless hams sold by delicatessens in the US.<ref>[http://www.loganfarms.com/patents.html Patents & Press Releases: Benefits to the Franchisee of Logan Farms Spiral Slicing Technologies]</ref> ==Religious prohibitions== Ham is not permitted for consumption by the [[Hindu]] [[Brahmin]], [[Jainism|Jain]], [[Judaism|Jewish]], [[Islam|Muslim]], [[Seventh-day Adventist Church|Seventh-day Adventist]] and [[Rastafari movement|Rastafarian]] faiths. The Jewish, Muslim and Rastafarian dietary laws prohibiting pork are known as [[Kashrut]], [[Haram]] and [[Ital]], respectively. Ham is a traditional dish served on [[Easter]] in some predominantly Christian countries. ==See also== *[[Christmas ham]] *[[Prosciutto]] ==External links== *[http://www.fsis.usda.gov/Fact_Sheets/Ham/index.asp United States Department of Agriculture: Focus on Ham] *[http://homecooking.about.com/library/weekly/blham.htm Ham Varieties and Terminology] at [[About.com]] *[http://www.spanishtaste.es/foro/ Iberian ham Forum]Forum in English,Spanish,French and Italian, about Iberian ham ==References== {{reflist}} {{Cookbook|Ham}} [[Category:Cold cut]] [[Category:Easter food]] [[Category:Ham|*]] [[Category:Garde manger]] [[cs:Šunka]] [[da:Skinke]] [[de:Schinken]] [[es:Jamón]] [[eo:Ŝinko]] [[fr:Jambon]] [[ko:햄]] [[it:Prosciutto]] [[he:שינקן]] [[lb:Ham]] [[hu:Sonka]] [[nl:Ham (vlees)]] [[nds-nl:Schinke]] [[ja:ハム]] [[no:Skinke]] [[oc:Cambajon]] [[pl:Szynka]] [[pt:Presunto]] [[ru:Хамон (блюдо)]] [[simple:Ham]] [[fi:Kinkku]] [[sv:Skinka]] [[tl:Hamon]] [[yi:שינקען]] [[zh:火腿]]