Portal:Ham
Portal maintenance status: (October 2018)
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Introduction
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.
Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.
Selected general articles
Charcuterie (/ʃɑːrˌkuːtəˈriː/ or /ʃɑːrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], from chair, 'meat', and cuit, 'cooked') is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. Read more...- Country ham is a variety of ham produced in the United States using a method of curing and smoking practiced in states such as Missouri, North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Maryland, and other nearby states. Read more...
Smithfield ham is a specific form of country ham finish-cured in the town of Smithfield in Isle of Wight County in the Hampton Roads region of Virginia, U.S. Read more...- Rugao ham (Chinese: 如皋火腿; pinyin: Rúgāo Huǒtuǐ) is a dry-cured ham that originated in Jiangsu province, China. It dates to the Qing dynasty, and was first prepared circa 1851. Rugao ham is produced in a diverse variety of flavors, colors and weights. The local breed of Jiangquhai pigs are typically used for the ham. In contemporary times, it is produced in Rugao, Jiangsu province, which the ham is named after. It is a well-known ham in China.
Per the Chinese calendar, Rugao ham is produced in the winter, whereby the curing process begins between November and December, and also in spring, between January and February. Read more...
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. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition. It is a well-known ham in China. Read more...
Black Forest ham, or Schwarzwälder Schinken in German, 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. Since 1997, the term "Black Forest ham" is a Protected Designation of Origin in the European Union, which means that any product sold in the EU as Black Forest ham must come from the Black Forest region in Germany. However, this appellation is not recognized in non-EU countries, particularly in the United States and Canada, where commercially produced hams of various types and quality are marketed and sold as Black Forest ham. Read more...
A croque monsieur (French pronunciation: [kʁɔk məsjø]; French for "mister crunch") is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame (French for "mistress crunch") is a variant of the dish topped with a fried egg.
The name is based on the verb croquer ("to bite, to crunch") and the word monsieur ("mister"). The sandwich's first recorded appearance on a Paris café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust's In Search of Lost Time in 1918. Read more...
Jamón serrano (Spanish: [xaˈmon seˈrano]; "Serrano ham", literally "ham from the sierra, or mountain range") is a type of dry-cured Spanish jamón (ham) which includes most varieties other than those made with black Iberian pigs (jamón ibérico). It is generally served in thin slices, occasionally diced. Read more...- Cárnicas Joselito S.A. is the company name of this family business from Guijuelo (Salamanca, Spain) that manufactures Iberian, acorn-fed pork products. The company is better known on the market by its commercial names "Joselito" y "Jamón Joselito". In fact, in this article it is mostly these interchangeable names that are used to refer to the company. The article itself sets out to describe the company, which was founded in 1868, from every possible angle. Read more...
This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and Jamón serrano.
Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming. The precise nature of meat termed "ham" is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical indication protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the United States. Read more...- Various dried foods in a dried foods store
This is a list of notable dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia. Read more...
Speck is an English word meaning "fat", attested since the early 17th century. This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Normal English use refers to German culinary uses, particularly of smoked or pickled pork belly. In Dutch, spek is a generic term for bacon.
In Italy, Turkey and parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck. The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon". Read more...- Beher (stylized as BEHER) and also called Bernardo Hernández, is a Spanish ham producer company that has worldwide fame. It is situated in the town of Guijuelo (province of Salamanca, Spain), in the Protected Designation of Origin (PDO) Jamón de Guijuelo. This third generation family company was founded in the 1930s and is now one of the 300 biggest companies in Castile and León.
In 2001 and 2004 it was awarded "Best international company" during the International Fair in Frankfurt, the main international fair of meat products. Among the many products of Beher "Bellota Oro" (Gold Acorn) stands out, in 2007, 2010 and 2013 it was awarded "Best ham in the world". Read more... - Boar's Head (also, Boar's Head Provisions Co., Inc. or Frank Brunckhorst Co., LLC) is a supplier of delicatessen meats, cheeses and condiments. The company was founded in 1905 in Brooklyn, New York, and now distributes its products throughout the United States. It has been based in Sarasota, Florida, since 2001. Read more...
Smithfield Foods, Inc., is a meat-processing company and wholly owned subsidiary of WH Group of China. Founded in 1936 as the Smithfield Packing Company in Smithfield, Virginia, by Joseph W. Luter and his son, the company is the largest pig and pork producer in the world. In addition to owning over 500 farms in the United States, Smithfield contracts with another 2,000 independent farms around the country to grow Smithfield's pigs. Outside the U.S., the company has facilities in Mexico, Poland, Romania, Germany and the UK. Globally the company employed 50,200 in 2016 and reported an annual revenue of $14 billion. Its 973,000-square-foot meat-processing plant in Tar Heel, North Carolina, was reported in 2000 to be the world's largest, processing 32,000 pigs a day.
Then known as Shuanghui Group, WH Group purchased Smithfield Foods in 2013 for $4.72 billion, more than its market value. It was the largest Chinese acquisition of an American company to date. The acquisition of Smithfield's 146,000 acres of land made WH Group, headquartered in Luohe, Henan province, one of the largest overseas leasers of American farmland. Read more...
Lauburu Mark applied to each Bayonne ham
Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. Jambon de Bayonne has PGI status. Read more...- Chipped chopped ham or chipped ham is a processed ham luncheon meat made from chopped ham. Chopped ham is a mixture of ham chunks and trimmings and seasonings, ground together and then packaged into loaves. By chipping or shaving the meat loaf against a commercial meat slicer blade, the resultant thinly sliced product has a different texture and flavor[citation needed] compared to thickly sliced ham. In western Pennsylvania, northern West Virginia and eastern Ohio, the slicing process is also referred to as "Pittsburgh style".
Sometimes the chopped ham, once chipped, is mixed and heated with barbecue sauce before it is made into a sandwich. In the Pittsburgh region, sandwiches of "ham barbecue" are commonly served at home and available at lunch counters. The ham can also be fried before being put on a sandwich; this version is often referred to as "frizzle fry". The chain Isaly's helped to popularize chipped chopped ham. Read more...
Ham sausage is a sausage prepared using ham and other ingredients, the latter varying by location. It is a part of the cuisines of China, Germany, Poland and the United States. Ham sausage is a mass-produced food product. Read more...- Meat Products of India Ltd (MPI) is a major Indian meat processing, packaging, and distribution company based in Edayar, Koothattukulam in the district of Ernakulam, Kerala.
Established in 1973, MPI is a public sector undertaking. The company holds a category A No.1 license from the Ministry of Food Processing Industries, Government of India for the manufacture and marketing of meat and meat products. MPI holds APEDA Registration No. 104009542 and EIA Registration No. 42056. The products of MPI are derived from young and healthy livestock and are processed with the help of sophisticated technology to ensure high standards of hygiene, longer storage time and more nutritive value. Read more...
The Oscar Mayer Company is an American meat and cold cut production company, owned by the American food company Kraft Heinz. It is known for its hot dogs, bologna, bacon, ham and Lunchables products. Read more...
Westphalian ham (German: Westfälischer Schinken) is a ham produced from acorn-fed pigs raised in the forests of Westphalia, Germany. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches.
The hams are prepared for consumption solely by the process of smoking, which preserves them, and are typically eaten thinly sliced in their preserved state without additional cooking. Read more...
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list. Read more...- Cargill, Incorporated is an American privately held global corporation based in Minnetonka, Minnesota, and incorporated in Wilmington, Delaware. Founded in 1865, it is the largest privately held corporation in the United States in terms of revenue. If it were a public company, it would rank, as of 2015, number 15 on the Fortune 500, behind McKesson and ahead of AT&T.
Some of Cargill's major businesses are trading, purchasing and distributing grain and other agricultural commodities, such as palm oil; trading in energy, steel and transport; the raising of livestock and production of feed; and producing food ingredients such as starch and glucose syrup, vegetable oils and fats for application in processed foods and industrial use. Cargill also has a large financial services arm, which manages financial risks in the commodity markets for the company. In 2003, it split off a portion of its financial operations into Black River Asset Management, a hedge fund with about $10 billion of assets and liabilities. It owned 2/3 of the shares of The Mosaic Company (sold off in 2011), one of the world's leading producers and marketers of concentrated phosphate and potash crop nutrients. Read more... - Jamón Ibérico, BEHER "Bellota Oro", was elected as "Best ham in the world" in IFFA Delicat 2007, 2010 and 2013.
Jamón (Spanish pronunciation: [xaˈmon], pl. jamones) is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary commercial labels for jamón: jamón ibérico (ham from the Black Iberian pig), and jamón serrano (meaning ham from the sierra or mountain range), which includes most other varieties.
Jamón production is similar to that of Portuguese presunto and to Italian prosciutto but it is typically cured for longer (up to 18 months). Read more...
A Christmas ham or Yule ham is a traditional dish associated with modern Christmas and historical Yule. The tradition is believed to have begun among the Germanic peoples as a tribute to Freyr, a god in Germanic paganism associated with boars (see Sonargöltr), harvest and fertility. Read more...
Prosciutto (/prəˈʃuːtoʊ/, Italian: [proʃˈʃutto]) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli-Venezia Giulia region. Another notable type is Speck Alto Adige PGI from the South Tyrol region. Read more...
Jamón ibérico (Spanish: [χaˈmon iˈβeɾiko]; Portuguese: presunto ibérico [pɾɨˈzũtu iˈβɛɾiku]), "Iberian ham", is a type of cured ham produced in Spain and Portugal. According to Spain's denominación de origen rules on food products, jamón ibérico may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico. Read more...
Speck Alto Adige PGI (Ladin language: Cioce; German: Südtiroler Speck g.g.A.[better source needed]) is a dry-cured, lightly smoked ham (not prosciutto), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status (see also Tyrolean Speck). Read more...- Hormel Foods Corporation is an American food products company founded 1891 in Austin, Minnesota by George A. Hormel. Originally focusing on the packaging and selling of ham, SPAM, sausage and other pork, chicken, beef and lamb products to consumers, by the 1980s Hormel began offering a wider range of packaged and refrigerated food brands. The company changed its name to Hormel Foods in 1993. Hormel serves 80 countries with brands such as Applegate, Columbus Craft Meats, Dinty Moore, Jennie-O and Skippy. Read more...
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon". Such use is common in areas with significant Jewish and Muslim populations, both of which prohibit the consumption of pork. Read more...
Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip. Read more...- Elenski but (Bulgarian: еленски бут or (more precisely but less commonly) бут по еленски, sometimes translated as Elena round or Elena leg) is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part of Stara Planina where Elena is located. Read more...
This is a list of notable ham dishes. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties. Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods.
This list also contains notable ham hock dishes. A ham hock is the portion of a pigs leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone. It is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. Read more...- Turkey ham is a ready-to-eat, processed meat made from cooked or cured turkey meat, water and other ingredients such as binders. Turkey ham products contain no ham or pork products. Several companies in the United States produce turkey ham and market it under various brand names. It was invented circa 1975 by Jennie-O who first introduced it to consumers that year. Around January 1980, the American Meat Institute tried to ban use of the term "turkey ham" for products that are composed solely of turkey and contain no ham. Read more...
Njeguški pršut is a specialty of Njeguši, a village in Montenegro. Pršut is dry-cured ham, served uncooked, similar to Italian Prosciutto. Its particular flavour and aroma are, according to manufacturers, the result of the mixture of sea and mountain air and beech wood burned during the drying process.
The curing process includes salting with sea salt for about three weeks, pressing to remove excess liquid for about three weeks, light smoking and drying in the cool mountain breeze for three months followed by maturing process. The whole cycle takes about a year. Read more...
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Selected images
Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques
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