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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 .
Jinhua ham. Anfu ham is a dry-cured ham from Anfu, Jiangxi, China, documented starting in the Qin dynasty. [5] It is eaten alone and also used as an ingredient to add flavor to various dishes. [5] Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. [5]
Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product. Whole fresh pork leg can be labeled as fresh ham in the United States.
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 ...
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 ...
Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be ...
Black Forest ham Sliced Black Forest ham Toast with Black Forest ham. Black Forest ham (German: Schwarzwälder Schinken) is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order. [1]
When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months. Prosciutto is sometimes cured with nitrites (either sodium or potassium ), which are generally used in other hams to produce the desired rosy colour and unique flavour, but only sea salt is used in protected ...