Ham: Difference between revisions

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'''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.

=== Romania ===

In Romania, ham is called şuncă/şonc/jambon. Usually dry cured, always with granular salt, in Transylvania and Banat, [[paprika]] might be added. This is because of a tradition dating back to 30 AD. The Romanians considered it an offering of peace to their gods to preserve ham in the cleanest way possible. To let ham or any meat go wasted was considered a severe insult to the gods.

===Spain===

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 their preparation, but the pre-slaughter diet and region of preparation are also considered important. Spanish regulators recognise three types of ''Iberico'' ham qualities:

* [[Jamón de Teruel|Teruel]], cured at least 800 meters above sea level, with a minimum of a year of curing and ageing.

* [[Lacón Gallego]], a dried ham from Galicia

===United States===  

In the United States, ham is regulated primarily on the basis of its cure and water content. The USDA recognises the following categories:

[[Category:Meat]]