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|keywords=Ham: Wiki facts for this cookery ingredient | |keywords=Ham: Wiki facts for this cookery ingredient | ||
|description=Ham is the thigh and rump of pork, cut from the haunch of a pig or boar | |description=Ham is the thigh and rump of pork, cut from the haunch of a pig or boar | ||
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[[Image:Ham.jpg|300px|thumb|right|Ham]] | [[Image:Ham.jpg|300px|thumb|right|Ham]] | ||
'''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 US are called 'gammon' in the UK and Ireland. | '''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 US are called 'gammon' in the UK and Ireland. | ||
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Ham can be dry cured or wet-[[cured]]. A dry-[[cured]] ham has been rubbed in a mixture containing [[salt]] and a variety of other ingredients (usually various proportions 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 [[brine]], either by immersion or injection. The distinction between wet and dry cure is not always clear cut as some ham curing methods begin wet but are followed by dry ageing. | Ham can be dry cured or wet-[[cured]]. A dry-[[cured]] ham has been rubbed in a mixture containing [[salt]] and a variety of other ingredients (usually various proportions 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 [[brine]], either by immersion or injection. The distinction between wet and dry cure is not always clear cut as some ham curing methods begin wet but are followed by dry ageing. | ||
dry cured varieties include Italian '''[[prosciutto]]''' ('''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 '''York ham'''. Germany's '''Westphalian ham''' is usually smoked over [[juniper]], in Belgium there is the smoked '''Ardennes ham''', and from China there is the | dry cured varieties include Italian '''[[prosciutto]]''' ('''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 '''York ham'''. Germany's '''Westphalian ham''' is usually smoked over [[juniper]], in Belgium there is the smoked '''Ardennes ham''', and from China there is the un smoked '''Jinhua ham'''. In Bulgaria, the specific '''Elenski but''' is produced. From Iran, we get the dry cured '''Zard Kūh ham'''. | ||
Ham is also processed into other meat products such as [[Spam]] (luncheon meat). Also, a processed form of ham is commonly sold in tins or 'cans'. | Ham is also processed into other meat products such as [[Spam]] (luncheon meat). Also, a processed form of ham is commonly sold in tins or 'cans'. | ||
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In the United States, ham is regulated primarily on the basis of its cure and water content. The USDA recognises the following categories: | In the United States, ham is regulated primarily on the basis of its cure and water content. The USDA recognises the following categories: | ||
'''Fresh ham''' is an uncured hind leg of pork. '''Country Ham''' is uncooked, cured, dried, smoked | '''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. | ||
[[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, 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 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''. | [[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, 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 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''. | ||
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In the old days in the Ardennes, pigs provided the only source of [[meat]] for consumption, usually in cured form. [[Ham]] has always been thought to be the choicest part, and that of the Ardennes has always been associated with festivities there. [[Ham]] was served to travellers all over the Ardennes, to the extent that narrators at the beginning of the 19th century ended up complaining about it, as shown by their books. Public or private collections of menus would almost always mention Jambon d'Ardenne. In the Ardennes, this custom, which is still very much alive today, was the rule. | In the old days in the Ardennes, pigs provided the only source of [[meat]] for consumption, usually in cured form. [[Ham]] has always been thought to be the choicest part, and that of the Ardennes has always been associated with festivities there. [[Ham]] was served to travellers all over the Ardennes, to the extent that narrators at the beginning of the 19th century ended up complaining about it, as shown by their books. Public or private collections of menus would almost always mention Jambon d'Ardenne. In the Ardennes, this custom, which is still very much alive today, was the rule. | ||
Surveys conducted in recent years confirm that a well | Surveys conducted in recent years confirm that a well assured reputation continues. This reputation naturally led to fraud by producers from outside the Ardennes. Enthusiasts, as well as the manufacturers, called for regulations to ensure the quality, prevent imitations and avoid the designation falling into the public domain. The specific nature of Jambon d’Ardenne was recognised by Belgian legislation: Royal Decree of 4.2.1974. This made the production methods used in the Ardennes into a legal requirement and defined the territory in which production could be carried out. The [[ham]] must be salted, matured and smoked in the Ardennes. | ||
Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=357 The European Commission] | Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=357 The European Commission] | ||
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Usually a gammon joint is cooked by boiling, either in a large saucepan (about 1.5 hours to 2.5 hours depending upon weight), or a quicker method is to cook in a [[pressure cooker]] (1 hour). After this process, the gammon will be cooked and perfectly safe to eat, however, often the gammon is then finished by [[roasted]] with a glaze ([[honey]], [[marmalade]], [[Branston pickle]], etc. This finishing process does make for an extended cooking time but it does give an exceptional finish. | Usually a gammon joint is cooked by boiling, either in a large saucepan (about 1.5 hours to 2.5 hours depending upon weight), or a quicker method is to cook in a [[pressure cooker]] (1 hour). After this process, the gammon will be cooked and perfectly safe to eat, however, often the gammon is then finished by [[roasted]] with a glaze ([[honey]], [[marmalade]], [[Branston pickle]], etc. This finishing process does make for an extended cooking time but it does give an exceptional finish. | ||
{{Template:GammonRecipes}} | {{Template:GammonRecipes}} | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||