HAM

Ham is meat from the hind leg of a pig. In common culinary usage, ham usually refers to the leg that has been cured and often smoked; fresh ham is the uncured leg that must be cooked.

Curing methods include dry curing with salt and seasonings or wet curing through brining. After curing, hams may be aged, smoked, or left as is. The result is a range of products from delicate prosciutto and jamón serrano to robust country ham and Black Forest ham. Some are sold ready-to-eat; others are sold raw to be cooked before eating.

Notable varieties by region include prosciutto and speck (Italy), jamón ibérico and jamón serrano (Spain), Black Forest ham (Germany), Virginia ham and country ham (United States).

Nutrition and storage: Ham provides protein but can be high in sodium and fat, depending on cut and curing. Store fresh or uncooked hams refrigerated; ready-to-eat hams are also refrigerated and should be used by labeled dates. Opened packages should be consumed within a few days.

History and usage: The practice of curing pig meat dates to ancient times and spread widely in Europe and the Americas. Cured hams are common for meals, sandwiches, and holiday feasts, and regional preparations reflect local meat-curing traditions.