Food Guts - Ingredient Information

Ingredient Lookup

Ham

Nutritional Information

1 serving 2 slices, ham

  • Calories 91
  • Calories from Fat 43.38
  • Amount%DV
  • Total Fat 4.82g7%
  • Saturated Fat 1.644g8%
  • Monounsaturated Fat 2.438g
  • Polyunsaturated Fat 0.442g
  • Cholestreol 32mg11%
  • Sodium 730mg30%
  • Potassium 161mg5%
  • Total Carbohydrate 2.14g1%
  • Dietary Fiber 0.7g3%
  • Sugars 0g
  • Protein 9.3g19%
  • Calcium 1mg0%
  • Iron 3mg17%
  • Vitamin A 0%
  • Vitamin C 4%

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Ham on Wikipedia:

This article is about the cut of meat. For other uses, see Ham (disambiguation). ``Hams`` redirects here. For the community in California, see Hams, California. Ham with cloves

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., South Africa, and Ireland.

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Regional use

China

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``.

France

Main article: Bayonne ham

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.

Germany

Regional varieties of dry-cured, smoked hams include:

Ammerländer Schinken, from the Ammerland area of North Germany. It is cured using a dry mixture of sea salt, brown sugar, and spices. Schwarzwälder Schinken, from the Black Forest region. It is seasoned, dry cured, then smoked over sawdust and fir brush. Westfälischer Schinken, produced from acorn-fed pigs raised in the Westphalian Forest. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches.[1]

Italy

Slices of Prosciutto di Parma

In Italy, ham is called prosciutto, and can be either raw (prosciutto crudo) or cooked (prosciutto cotto).

Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BC). Modern Italian and European Union legislation grants a protected designation of origin to several raw hams, which specify where and how these types of ham can be produced. There are several such hams from Italy, each one with a peculiar production process. Parma ham, the so called Prosciutto di Parma, has almost 200 producers concentrated in the eastern part of Parma Province. Its production is regulated by a quality consortium that recognizes qualifying products with distinctive mark. Only larger fresh hams are used (12-13 kilograms). Curing uses relatively little salt, but can include garlic salt and sugar, producing a sweeter meat. After salting, the meat is sealed with pig fat over the exposed muscle tissue, which slows drying. Curing occurs over a minimum 12 months. This curing method uses only salt, without nitrates and without spices. No conserving substances are added. San Daniele ham (Prosciutto di San Daniele) is the most similar to Parma ham, especially the low quantity of salt added to the meat, and is the most prized ham. Other raw hams include the so called ``nostrani`` or ``nazionali`` or ``toscani``; they are more strongly flavoured and are produced using a higher quantity of salt.

Philippines

In the Philippines, ham, or hamon as it is called (from the Spanish jamón) is normally associated with the Yuletide season. There are local variants of Jamón Serrano, and there is Hamon de Bola, which is a ball-shaped wet cured ham, among other varieties. There is also tinned processed ham--the type in cans--available year round in groceries. The main Christmas ham, similar to a Chinese ham and served in some Noche Buenas, is similar to a dry cured one, and it has to be cooked in a special sweet broth after being soaked to reduce the salt. Then the ham is scored and glazed, and roasted. King Sue is the main local manufacturer of this type of ham. Hamon de Bola, produced by the major Philippine food manufacturers (CDO-Foodsphere, Purefoods-Hormel,