Other Kinds Of Ham From Around The World

Ham is a kind of cut on the thigh, rum, or the haunch of a pig or boar. Ham is usually cured but it can also be cooked or served fresh. In the United Kingdom, South Africa, and Isle of Man, ham is referred to as gammon.

In China, dry cured hams have been around before the Song dynasty and have been used in many kinds of dishes. Hams have also been recorded during the time of the Qing dynasty and have been used in dishes where hams are stewed, made with vegetables, and have also been found in different varieties of soup dishes and soup stocks. The most famous Chinese ham is the Jinhua ham which is an ingredient in the dish called "Buddha jumps over the wall".

The name of the Bayonne Ham is taken from a port city in the southwest of france called Bayonne. It is an air-dried salted ham. Another French ham is the Jambon de Paris, it is a boneless ham which is baked into a shape. In this part, we will learn about the different kinds of ham from Germany. Ammerländer Schinken is a ham that is from the Ammerland area of North Germany and it is cured using a dry mixture of brown sugar, sea salt, and spices. Schwarzwälder Schinken comes from the Black Forest region and it is a seasoned, dry cured, and then smoked over fir leaves and sawdust. Westfälischer Schinken is made from pigs that are acorn fed in the Westphalian forest. The meat is first dry cured and then smoked over a combination of burning beechwood and juniper branches.

In Italy, their ham is called prosciutto and can either be raw or prosciutto crudo or cooked which is prosciutto cotto. The production of ham has been around since the Roman times between 300 and 400 BC. The modern Italian and European union's legislation gives grants to protect origins of raw hams where these were produced and how they were produced. There are several types of hams from Italy and each has a unique production and curing process. Parma ham or Prosciutto di Parma is produced by 200 manufacturers in the eastern region of the province of Parma. The production of Parma ham is regulated by a quality consortium that recognizes products that qualify for selling with a distinctive mark. Only hams that are large or weigh around 12 to 13 kilograms are used. The curing process uses only a little salt but may include garlic, salt, and sugar to produce a sweeter meat. The entire surface of the meat that is exposed of is then sealed with pig fat to slow down drying. The curing process lasts for twelve months.

From Spain, they have the Jamon Iberico de Bellota or the acorn cured ham. It is one of the most exclusive and exquisite tasting meats that is enjoyed raw. It is a staple in Spanish tapas and is a great addition to any party.