TYPES OF HAM

ATUL KUMAR MISHRA

TRAINING MANAGER-FOOD PRODUCTION

FRESH HAM

• 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.

• Fresh ham is the hind leg of a pig that has not been cured or smoked

COUNTRY/VIRGINIA HAM

• 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.

KENTUCKEY HAM

• Its very heavily smoked ham and very lean.

PENNSYVANIA HAM

• It is brine cure. Its pickled vinegar and sugar, then smoked over apple wood. This is a fully cooked ham.

SMITHFIELD HAM

• 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.

SUGAR CURED HAM

• Cured with a brine containing brown sugar or molasses

PROSCIUTTO HAM

• 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"

CULATELLO HAM

It is an Italian raw ham. It is cured and aged in wine and eaten raw. This is a rare and expensive ham.

PRAGUE HAM

It’s a verity of ham from Czech republic

SERRANO HAM

• Jamón serran is a type of jamón (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

WESTPHALINE HAM

• 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

YORK HAM

• 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.