Ham

dry-cured hamsmoked hamdry-curedhamscured hamprosciutto cottogammonamamateur radio operatorboiled ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.wikipedia
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Pork

pig meatpigpigs
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.

Jamón

Cured hamjamonesD.O.P. Jamón de Guijuelo
Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.
Jamón (, pl. jamones) is the Spanish word for ham.

Smoking (cooking)

smokedsmokingsmoke
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
Some North American ham and bacon makers smoke their products over burning corncobs.

Jinhua ham

Jinhua pork
Some dry cured hams, such as the Jinhua ham, take approximately 8 to 10 months to complete.
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.

Processed meat

processedprocessed meats
As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.
Processed meat products include bacon, ham, sausages, salami, corned beef, beef jerky, canned meat and meat-based sauces.

Geographical indications and traditional specialities in the European Union

protected designation of originPDOprotected geographical indication
Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical indication.
These laws protect the names of wines, cheeses, hams, sausages, seafood, olives, olive oils, beers, balsamic vinegar, regional breads, fruits, raw meats and vegetables.

Myoglobin

globular proteins
Nitrates are used because they prevent bacterial growth and, in a reaction with the meat's myoglobin, give the product a desirable dark red color.
If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams).

Elenski but

Elenski but – Elena
Elenski but (еленски бут or (more precisely but less commonly) бут по еленски, sometimes translated as Elena round or Elena leg) is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country.

Xuanwei ham

Xuanwei ham – Xuanwei
Xuanwei ham is a dry-cured ham in Qujing Prefecture of Yunnan province, China.

Rugao ham

Rugao ham – Rugao
Rugao ham is a dry-cured ham that originated in Jiangsu province, China.

Prosciutto

Parma hamculatellopršut
Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.
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) and is distinguished from cooked ham, prosciutto cotto.

Prague ham

Pražká Šunka ("Prague Ham")
Pražká Šunka ("Prague Ham") – Prague
Prague Ham (Pražská šunka, Prager Schinken) is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham originally from Prague in Bohemia (Czech Republic).

Bayonne ham

BayonneJambon de Bayonne
Bayonne ham (Jambon de Bayonne) – Bayonne
Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.

Anfu ham

Anfu ham- Jiangxi
Anfu ham is an ancient dry-cured ham from Anfu, Jiangxi, China.

Black Forest ham

Schwarzwälder Schinken
Schwarzwälder Schinken – Black Forest
Black Forest ham, or Schwarzwälder Schinken in German, is a variety of dry-cured smoked ham, produced in the Black Forest region of Germany.

Ammerländer Schinken

Ammerländer Schinken – Ammerland
Ammerländer Schinken – or Ammerländer Knochenschinken – is a type of dry-cured (and normally smoked) ham produced in the Ammerland area of North Germany.

Westphalian ham

Westfälischer Schinken
Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.
Westphalian ham (German: Westfälischer Schinken) is a ham produced from acorn-fed pigs raised in the forests of Westphalia, Germany.

Speck Alto Adige PGI

Speck Alto AdigeItalian speckSouth Tyrolean bacon ("Südtiroler Speck")
Speck Alto Adige – South Tyrol
Speck Alto Adige PGI (Ladin language: Cioce; German: Südtiroler Speck g.g.A. ) is a dry-cured, lightly smoked ham (not prosciutto), produced in South Tyrol, northern Italy.

Presunto

cured ham
presunto
Presunto is dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.

Jamón ibérico

Iberian hamIbérico hamPresunto ibérico
jamón ibérico, made from the ibérico pig breed
Jamón ibérico (presunto ibérico ), "Iberian ham", is a type of cured ham produced in Spain and Portugal.

Croque monsieur

croque-monsieurcroquecroque-madame
Other variations include toasted sandwiches such as the croque-monsieur and the Cubano.
A croque monsieur (French for "mister crunch") is a baked or fried boiled ham and cheese sandwich.

Jamón serrano

Serrano hamSerranoSpanish ham
jamón serrano (Serrano ham),
Jamón serrano ("Serrano ham", literally "ham from the sierra, or mountain range") is a type of dry-cured Spanish jamón (ham) which includes most varieties other than those made with black Iberian pigs (jamón ibérico).

Ham and cheese sandwich

ham and cheeseham and cheddar sandwichesMisto
Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich.
It is made by putting cheese and sliced ham between two slices of bread.

Cuban sandwich

CubanoCuban
Other variations include toasted sandwiches such as the croque-monsieur and the Cubano.
The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

Wallonia

WalloonWalloon RegionBEL Wa
Jambon d'Ardenne – Wallonia
As one restaurateur said so well in a book about Walloon gastronomy "it is the client who waits for the flamiche, as the flamiche does not wait for the client. There are also the Ardennes ham, the tarte al djote from Nivelles, a dessert pie made with beet leaves and cheese, while tarte au riz is a rice-pudding filled pie from Verviers.