This is a list of notable hams and ham products.
Ham is
pork that has been
preserved through
salting,
smoking, or
wet curing.[1] It was traditionally made only from the hind leg of
swine, and referred to that specific
cut of pork.[2] Ham is made around the world, including a number of highly coveted regional specialties, such as
Westphalian ham and
jamón serrano.
Technically a
processed meat, "ham" may refer to a product which has been through mechanical reforming. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. In addition, numerous ham products have specific
geographical indication protection, such as
Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and
Smithfield ham in the United States.
Hams and ham products
Bulgaria
Elenski but is a
dry-cured ham from the town of
Elena in northern Bulgaria and a popular delicacy throughout the country.[3][4] The meat has a specific taste and can be preserved for several years, owing much to the special process of making and the climatic conditions of the part of
Stara Planina where Elena is located.
China
Anfu ham is a dry-cured ham from
Anfu,
Jiangxi, China, documented starting in the
Qin Dynasty.[5] It is eaten alone and also used as an ingredient to add flavor to various dishes.[5]
Jinhua ham is a type of dry-cured ham named after the city of
Jinhua, where it is produced, in the
Zhejiang province of eastern China.[5] The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many
Chinese soups.[4] It is prepared using the Tongcheng
pig and has been described as "the most prized ham in all of China".[4]
Rugao ham is a dry-cured ham that originated in
Jiangsu province, China, and was first prepared in 1851.[5][6] Rugao ham is named after
Rugao in Jiangsu province and is produced in a diverse variety of flavors, colors, and weights.[5][7]
Xuanwei ham – a local dish in the
Qujingprefecture in
Yunnan province, China.[5][8] Xuanwei ham has a 250-year history dating back to 1766. In 1909 it was first mass-produced and gained popularity. It is also used as an ingredient in various dishes.[5]
York ham originated in
Yorkshire, England and is now made in other places. It is a dry-cured ham, but unlike many hams of that sort, is eaten cooked. At its best it is widely considered one of the finest hams.
Limerick ham is a method of preparing a joint of ham in the cuisine of Ireland. The method was originally developed in
County Limerick, Ireland.
Italy
Culatello is similar to prosciutto, but is made from the filet or loin of the hind leg; it originated in
Parma, Italy.[3]
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo).
Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in
South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the PGI status. In Italy and Turkey parts of the English-speaking culinary world, the term "
speck" refers to Italian Speck Alto Adige PGI, a type of prosciutto.[16]
Tyrolean Speck – a distinctively
juniper-flavored, boneless ham originally from
Tyrol, an historical region that since 1918 partially lies in Italy.[4] The first historical mention of Tyrolean Speck' was in the early 13th century, when some of the current production techniques were already in use.
Éisleker ham, literally "Oesling ham", is a speciality from the
Oesling region in the north of
Luxembourg, which is produced from the hind legs of pigs. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today, the meat is cured in
brine for two weeks and placed in a smoker fed from beech and oak chips for about a week.
Montenegro
Njeguški pršut is a dry-cured ham served uncooked, similar to Italian prosciutto; it is a specialty of
Njeguši, a village in
Montenegro
Portugal
Jamón ibérico is produced in Spain and Portugal, from the local breed of acorn-fed pigs.
Presunto is a dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.
Jamón ibérico – A variety of
Jamón produced in Spain and Portugal, made from
black Iberian pigs instead of white breeds. It includes the world's most expensive hams.
Lacón Gallego is a dried ham product from
Galicia, with PGI status under European law
United States
Chipped chopped ham is a processed ham
luncheon meat made from chopped ham. Chopped ham is a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into loaves.
City ham is the name for a variety of
brine-cured hams that are not dry-cured or dried, so must be refrigerated for safe storage. It is known simply as "ham" in regions of the U.S. where country ham is unknown.
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states.[4]
Glazed ham in the U.S. is coated with a flavored or spiced sugar solution (
glazed) ham before cooking.
This is a list of notable hams and ham products.
Ham is
pork that has been
preserved through
salting,
smoking, or
wet curing.[1] It was traditionally made only from the hind leg of
swine, and referred to that specific
cut of pork.[2] Ham is made around the world, including a number of highly coveted regional specialties, such as
Westphalian ham and
jamón serrano.
Technically a
processed meat, "ham" may refer to a product which has been through mechanical reforming. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. In addition, numerous ham products have specific
geographical indication protection, such as
Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and
Smithfield ham in the United States.
Hams and ham products
Bulgaria
Elenski but is a
dry-cured ham from the town of
Elena in northern Bulgaria and a popular delicacy throughout the country.[3][4] The meat has a specific taste and can be preserved for several years, owing much to the special process of making and the climatic conditions of the part of
Stara Planina where Elena is located.
China
Anfu ham is a dry-cured ham from
Anfu,
Jiangxi, China, documented starting in the
Qin Dynasty.[5] It is eaten alone and also used as an ingredient to add flavor to various dishes.[5]
Jinhua ham is a type of dry-cured ham named after the city of
Jinhua, where it is produced, in the
Zhejiang province of eastern China.[5] The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many
Chinese soups.[4] It is prepared using the Tongcheng
pig and has been described as "the most prized ham in all of China".[4]
Rugao ham is a dry-cured ham that originated in
Jiangsu province, China, and was first prepared in 1851.[5][6] Rugao ham is named after
Rugao in Jiangsu province and is produced in a diverse variety of flavors, colors, and weights.[5][7]
Xuanwei ham – a local dish in the
Qujingprefecture in
Yunnan province, China.[5][8] Xuanwei ham has a 250-year history dating back to 1766. In 1909 it was first mass-produced and gained popularity. It is also used as an ingredient in various dishes.[5]
York ham originated in
Yorkshire, England and is now made in other places. It is a dry-cured ham, but unlike many hams of that sort, is eaten cooked. At its best it is widely considered one of the finest hams.
Limerick ham is a method of preparing a joint of ham in the cuisine of Ireland. The method was originally developed in
County Limerick, Ireland.
Italy
Culatello is similar to prosciutto, but is made from the filet or loin of the hind leg; it originated in
Parma, Italy.[3]
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo).
Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in
South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the PGI status. In Italy and Turkey parts of the English-speaking culinary world, the term "
speck" refers to Italian Speck Alto Adige PGI, a type of prosciutto.[16]
Tyrolean Speck – a distinctively
juniper-flavored, boneless ham originally from
Tyrol, an historical region that since 1918 partially lies in Italy.[4] The first historical mention of Tyrolean Speck' was in the early 13th century, when some of the current production techniques were already in use.
Éisleker ham, literally "Oesling ham", is a speciality from the
Oesling region in the north of
Luxembourg, which is produced from the hind legs of pigs. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today, the meat is cured in
brine for two weeks and placed in a smoker fed from beech and oak chips for about a week.
Montenegro
Njeguški pršut is a dry-cured ham served uncooked, similar to Italian prosciutto; it is a specialty of
Njeguši, a village in
Montenegro
Portugal
Jamón ibérico is produced in Spain and Portugal, from the local breed of acorn-fed pigs.
Presunto is a dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.
Jamón ibérico – A variety of
Jamón produced in Spain and Portugal, made from
black Iberian pigs instead of white breeds. It includes the world's most expensive hams.
Lacón Gallego is a dried ham product from
Galicia, with PGI status under European law
United States
Chipped chopped ham is a processed ham
luncheon meat made from chopped ham. Chopped ham is a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into loaves.
City ham is the name for a variety of
brine-cured hams that are not dry-cured or dried, so must be refrigerated for safe storage. It is known simply as "ham" in regions of the U.S. where country ham is unknown.
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states.[4]
Glazed ham in the U.S. is coated with a flavored or spiced sugar solution (
glazed) ham before cooking.