Types of ham

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Types of ham

  1. 1. TYPES OF HAMATUL KUMAR MISHRATRAINING MANAGER-FOOD PRODUCTION
  2. 2. FRESH HAM• Ham is the thigh and rumpof pork, cut from the haunchof a pig. Although it may becooked and served fresh,most ham is cured in somefashion. Cuts referred to asham in the U.S. are calledgammon (or ham) in theU.K. and Ireland.• Fresh ham is the hind leg ofa pig that has not been curedor smoked
  3. 3. COUNTRY/VIRGINIA HAM• Country ham or Virginiaham is a variety of curedham from the UnitedStates, associated withthe Southern UnitedStates. It is typically verysalty in taste. Countryhams are salt-cured for aperiod of one to threemonths. It may behardwood smoked, thenfor several months to 2-3years, depending on thefat content of the meat.
  4. 4. KENTUCKEY HAM• Its very heavilysmoked ham and verylean.
  5. 5. PENNSYVANIA HAM• It is brine cure. Itspickled vinegar andsugar, then smokedover apple wood. Thisis a fully cooked ham.
  6. 6. SMITHFIELD HAM• Smithfield ham is aspecific form of thecountry ham, a productwhich originated in theTown of Smithfield in Isleof Wight County in theHampton Roads region ofVirginia. They are curedfor many months,resulting in a dense ,darkred meat. Availablecooked or uncooked, theyare not smoked.
  7. 7. SUGAR CURED HAM• Cured with a brinecontaining brownsugar or molasses
  8. 8. PROSCIUTTO HAM• Prosciutto is the Italianword for ham. In English,the term Prosciutto isalmost always used for adry-cured ham that isusually sliced thin andserved uncooked. Theword Prosciutto derivesfrom the Latinperexsuctum, which gaveway to the modern Italianword prosciugare whichmeans "to thoroughly dry"
  9. 9. CULATELLO HAM It is an Italian rawham. It is cured andaged in wine andeaten raw. This is arare and expensiveham.
  10. 10. PRAGUE HAMIt’s a verity of hamfrom Czech republic
  11. 11. SERRANO HAM• Jamón serran is atype of jamón (dry-cured Spanish ham),which is generallyserved raw in thinslices, similar to theItalian Prosciuttocrudo. A forelegprepared (and eaten)in the same manner iscalled paleta
  12. 12. WESTPHALINE HAM• Westphalia ham is curedbefore being slowly smokedover beech wood mixedwith juniper branches. Thecombination of the gourmetdiet, curing and smokingresults in a dark brown, verydense ham with adistinctive, light smokyflavor. It is the Westphaliaregion of Germany
  13. 13. YORK HAM• It is a famous English hampale pink in colour.It has avery mild flavor. A Yorkham is a leg of pork that hasbeen dry cured using amethod traditional to theYork region. Currentproducers describe theprocess as taking ten weeks.The dry curing process isfollowed by a maturationperiod to help the hamdevelop a greater depth offlavor.

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