Technically aprocessed 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 specificgeographical indication protection, such asProsciutto di Parma and Prosciutto Toscano PDO in Europe, andSmithfield ham in the United States.
Elenski but is adry-cured ham from the town ofElena in northern Bulgaria and popular 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 ofStara Planina where Elena is located.
Anfu ham is a dry-cured ham fromAnfu,Jiangxi, China, documented starting in theQin 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 ofJinhua, where it is produced, in theZhejiang 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 manyChinese soups.[4] It is prepared using the Tongchengpig and has been described as "the most prized ham in all of China".[4]
Rugao ham is a dry-cured ham that originated inJiangsu province, China, and was first prepared in 1851.[5][6] Rugao ham is named afterRugao in Jiangsu province and is produced in a variety of flavors, colors, and weights.[5][7]
Xuanwei ham is a dry-cured ham fromQujingprefecture inYunnan 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 inYorkshire, 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.
Culatello is similar to prosciutto, but is made from the filet or loin of the hind leg; it originated inParma, Italy.[3]
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is calledprosciutto crudo in Italian (or simplycrudo).
Prosciutto crudo di suino nero Casertano (Campania)
Prosciutto crudo dell'Irpinia (Campania)
Valle d'Aosta Jambon de Bosses, PDO (Aosta Valley)
Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced inSouth 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 distinctivelyjuniper-flavored, boneless ham originally fromTyrol, 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 theÉislek region in the north ofLuxembourg, 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 inbrine for two weeks and placed in a smoker fed from beech and oak chips for about a week.
Jamón ibérico – A variety ofjamón produced in Spain and Portugal, made fromblack Iberian pigs instead of white breeds. It includes the world's most expensive hams.
Lacón Gallego is a dried ham product fromGalicia, with PGI status under European law.
Chipped chopped ham is a processed hamluncheon 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 ofbrine-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.
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