Prague ham
Prague Ham (Template:Lang-cs) is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham[1][2] originally from Prague in Bohemia (Czech Republic). When cooked on the bone, it is called šunka od kosti ("Ham off the bone"), considered a delicacy.[2] It was first marketed in the 1860s by Antonín Chmel, a pork butcher from Prague's Zvonařka ("Bell-Maker street") on the Nuselské schody (The Nusle Steps).[1]
It was a popular export during the 1920s and 1930s – to the point that other cultures started copying the recipe and making it domestically. Considered the Czech Republic's "family silver", it is now regionally brand-protected by European law.[1] Because of this, other regions must call it "Prague style" Ham rather than Prague Ham.
Prague Vendor Scam Tactics
Prague Ham is traditionally served in restaurants with a side of boiled potatoes[3] and often accompanied by Czech beer.[2]
Some street vendors sell the same dish, but adveretise it by weight in grams rather than per serving.[4] Tourists unfamiliar with this tactic (or who don't understand the metric system) are unaware of the nececity to state the amount they would like and often get a large slab of ham with a heaping side order of potatoes. The final cost can thus be greater than a three-course meal in a luxury restaurant.[3]
Names in Other Languages
- German: Prager Schinken.
- Italian: Prosciutto di Praga. An Italian dry-cured pressed ham prepared like a Prague Ham.