2. FRESH HAM
β’ Ham is the thigh and rump
of pork, cut from the haunch
of a pig. Although it may be
cooked and served fresh,
most ham is cured in some
fashion. Cuts referred to as
ham in the U.S. are called
gammon (or ham) in the
U.K. and Ireland.
β’ Fresh ham is the hind leg of
a pig that has not been cured
or smoked
3. COUNTRY/VIRGINIA HAM
β’ Country ham or Virginia
ham is a variety of cured
ham from the United
States, associated with
the Southern United
States. It is typically very
salty in taste. Country
hams are salt-cured for a
period of one to three
months. It may be
hardwood smoked, then
for several months to 2-3
years, depending on the
fat content of the meat.
5. PENNSYVANIA HAM
β’ It is brine cure. Its
pickled vinegar and
sugar, then smoked
over apple wood. This
is a fully cooked ham.
6. SMITHFIELD HAM
β’ Smithfield ham is a
specific form of the
country ham, a product
which originated in the
Town of Smithfield in Isle
of Wight County in the
Hampton Roads region of
Virginia. They are cured
for many months,
resulting in a dense ,dark
red meat. Available
cooked or uncooked, they
are not smoked.
8. PROSCIUTTO HAM
β’ Prosciutto is the Italian
word for ham. In English,
the term Prosciutto is
almost always used for a
dry-cured ham that is
usually sliced thin and
served uncooked. The
word Prosciutto derives
from the Latin
perexsuctum, which gave
way to the modern Italian
word prosciugare which
means "to thoroughly dry"
9. CULATELLO HAM
ο§ It is an Italian raw
ham. It is cured and
aged in wine and
eaten raw. This is a
rare and expensive
ham.
11. SERRANO HAM
β’ JamΓ³n serran is a
type of jamΓ³n (dry-
cured Spanish ham),
which is generally
served raw in thin
slices, similar to the
Italian Prosciutto
crudo. A foreleg
prepared (and eaten)
in the same manner is
called paleta
12. WESTPHALINE HAM
β’ Westphalia ham is cured
before being slowly smoked
over beech wood mixed
with juniper branches. The
combination of the gourmet
diet, curing and smoking
results in a dark brown, very
dense ham with a
distinctive, light smoky
flavor. It is the Westphalia
region of Germany
13. YORK HAM
β’ It is a famous English ham
pale pink in colour.It has a
very mild flavor. A York
ham is a leg of pork that has
been dry cured using a
method traditional to the
York region. Current
producers describe the
process as taking ten weeks.
The dry curing process is
followed by a maturation
period to help the ham
develop a greater depth of
flavor.
