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 U.S. are also called gammon in the U.K. and Ireland.
Chinese dry-cured hams have been recorded in texts since prior to Song dynasty and used in myriad dishes. Several types are existent in Qing dynasty and used in dishes of stewing hams (火腿炖肘子), and vegetables, or fo...
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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 U.S. are also called gammon in the U.K. and Ireland.
Chinese dry-cured hams have been recorded in texts since prior to Song dynasty and used in myriad dishes. Several types are existent in Qing dynasty and used in dishes of stewing hams (火腿炖肘子), and vegetables, or for a wide variety of soup and important soup stocks. One of the most famous Chinese hams is the Jinhua ham, which is used to produce a dish known as "Buddha jumps over the wall".
Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or the Basque country).
Jambon de Paris is a wet-cured, boneless ham and baked in shape.
In Italy, ham is called prosciutto, and can be either raw (prosciutto crudo) or cooked (prosciutto cotto).
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