Ham

Ham is the technical term for the rear part of the body ( pelvic region ) of the pig. Regionally, it is also called mace, flail or referred jellyfish. The ham makes up about one quarter of the weight of a pig carcass and can be decomposed into the portions of the upper part, bottom, hips, and nuts.

The term is also used mainly for ready to eat products, which are usually eaten cold. For this purpose, they are cured depending on the preparation, steamed, fried, dried or smoked.

Hams

  • Cooked ham is cured usually by means of an injection process. Here the product to maintain its juiciness is an approximately eight -to twelve- percent brine injected (consisting of drinking water, nitrite curing salt and spices). The amount of injection is about 20 % of the fresh weight of the ham. The cured ham reddens order within 24 hours and can be brewed. In some cases the product is smoked shortly before or after brewing. Because of its relatively high water content of cooked ham is cooled and stored for only a few days after preparation. A variant of the cooked ham is the Prague ham, which is used stewed or baked in bread dough for hot dishes.
  • Cured ham is preserved by salting or brining more frequently and then air drying or smoking. Here, the meat is matured by enzymatic processes involving lactic acid bacteria, is brittle and develops a characteristic aroma. Smoked ham can also be made with bone, and then ham on the bone are called. For the consumer indistinguishable prosciutto can be glued together with the enzyme transglutaminase from individual pieces. A duty to warn does not exist. Air-dried ham is produced mainly in southern European countries, where the climate allows slow drying. Is known of the Italian Parma ham, which is easily cured and then dried for more than a year in the air. From the same region of the rare and expensive Culatello ham comes from. The Spanish Serrano ham is produced in a similar way, but is usually more spicy. A particular specialty is called Jamón Ibérico Spanish, and Pata Negra ham, made ​​from semi- wild Iberian pigs, which are often subjected to a traditional acorn. Three other popular air-dried ham are the Italian San Daniele ham, the Bayonne ham from the French part of the Basque country and the French Aosta ham from the region of Savoy Alps. It is also known by the Portuguese Presunto de Chaves Chaves from Portugal. Air-dried ham is sliced ​​very thin due to its high bite strength.
  • Smoked ham has its origin in colder and wetter regions where the cured meat is spoiled due to the high humidity caused by mold. By smoking a preservative effect is achieved which protects the surface from fungal attack. At the same time, the product obtained by the smoking its desired coloration and its characteristic taste. Typical products are Westphalian ham, Holsteiner ham, Ammerlander ham and smoked with softwood Black Forest ham.

Word origins and meanings transmitted

The word ham originally referred to the "leg" in terms of " bone ". Together with " legs " it comes from the Indo-European root [s ] keng for " crooked, bent " from ( presumably because of the curvature of the femur ). The name of the disease scoliosis ( the " hump " ) is of the same origin.

With " ham " in a figurative sense old, heavy, time -bound in pigskin books since the 18th century called, the term is also jokingly for massive paintings, the " oil paintings ", used in a similar sense for old movies - and eventually for the buttocks.

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