Ham meat, also known as pork in a leg cut, is a staple food globally. It is characterized by being preserved by wet or dry curing, with or without smoking, and has a long history dating back to ancient civilizations. Ham meat is typically made from a cured leg cut pork, which has been preserved by various methods. These methods include salting, also known as dry curing, brining, which includes wet curing, and smoking. The resulting meat is a compound foodstuff or ingredient, composed of the original meat and remnants of the preserving agent(s).
There are numerous regional specialties of ham meat, and numerous ham products have specific geographical naming protection, reflecting the diverse traditions and techniques used in their production. In some regions, hams are served without cooking, while others may require cooking before consumption. The exact process of how each type of ham meat is made, including the duration, methods, and ingredients, varies according to the type of ham and the region it is from. Despite the similarities in the end product, the journey of each ham varies by method. For instance, the traditional dry cure process may use a combination of salt and nitrates, while a wet cure may incorporate sugars or other seasonings to flavor and tenderize the meat.
Ham meat has been prepared in various ways throughout history. Historical references include accounts of curing hams by the Etruscans (6th and 5th century BC), the Phoenicians (circa 160 BC), and the ancient Romans (Marcus Terentius Varro, 1st century AD). The modern word 'ham' is derived from the Old English 'ham' or 'hom', meaning the hollow or bend of the knee; it was first applied around the 15th century. It has become a compound foodstuff due to the preservation process, making it a recognizable food in its own right.
Ham meat is typically served in its sliced form, often as a filling or component in other foods, such as sandwiches, salads, or pizza. In some cultures, it can also be cooked during the processing or after ageing, and it can also be served as 'Gammon', which is a type of cured pork from the pork leg that has been cured but requires additional cooking. This traditional method of curing has likely been passed down through generations, influenced by both culture and tradition.
In terms of labeling and intellectual property, the use of a specific term, such as "Jinhua Ham" or "Ibérico jamón", in labeling for a ham may be protected by law, depending on the jurisdiction of the product. This protection may lead to restrictions on the use of other terms, such as "Hickory smoked" if the ham is not actually smoked over hickory wood. In some cases, the use of certain ingredients may be required by regulation, such as the minimum percentage of honey in "honey-cured" hams ("prosciutto honey-cured").
Overall, Ham meat is a versatile and widely consumed food, with a deep historical background. It has been prepared and consumed in numerous ways throughout history, and the diverse ways in which it is produced and used reflect the cultural richness of the world's culinary traditions.
