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Jinhua ham (Chinese: 金華火腿) is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. [ 1 ] [ 2 ] The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups .
A lady selling Xuanwei ham in Kunming. Xuanwei ham (Chinese: 宣威火腿; pinyin: Xuānwēi huǒtuǐ) is a dry-cured ham in Qujing Prefecture of Yunnan province, China. [1] [2] Xuanwei ham has a 250-year history dating back to 1766. In 1909 it was first mass-produced and gained popularity. In 1915 Xuanwei ham won a gold medal at Panama ...
The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many Chinese soups. [4] It is prepared using the Tongcheng pig and has been described as "the most prized ham in all of China". [4] Rugao ham is a dry-cured ham that originated in Jiangsu province, China, and was first prepared ...
Wet cured ham is soaked in a brine. Dry-cured is ham that is coated in salt and stored for a period of time until it is preserved. Cured-and-smoked: Pork leg that is wet-cured or dry-cured before ...
Prepare the ham. 1. Preheat your oven to 325 degrees Fahrenheit. 2. Place the ham cut-side down in a roasting pan. Bake the ham. 3. Insert cloves into the ham, spacing them 1 inch apart.
When ham is wet-cured, it is immersed in a brine of salt and seasonings, rinsed and then aged, says Kersten. Artisanal curing methods of ham are deeply connected to the country and region where ...
Rugao ham (Chinese: 如皋火腿; pinyin: Rúgāo Huǒtuǐ) is a dry-cured ham that originated in Jiangsu province, China. [1] [2] [3] It dates to the Qing dynasty, and was first prepared circa 1851. [1] [2] [4] Rugao ham is produced in a variety of flavors, colors and weights. [1] The local breed of Jiangquhai pigs are typically used for the ...
Anfu ham in Anfu County, Jiangxi province, China Cooked Anfu ham. Anfu ham (Chinese: 安福火腿; pinyin: Ānfú huǒtuǐ) is a type of dry-cured ham named after the town of Anfu in Jiangxi, China, where it originated. [1] Red with a yellowish tint, the ham's skin is thin, but the meat itself is thick. [2]