What is ham? PDF Print E-mail

Ham is the term used to describe cured and cooked pork. It is generally the hind leg of a pig; shoulder is used too but this is not technically 'ham'. More confusingly, it also refers to cured hind leg that has been air-dried and is usually sliced very thinly and served cold. Both can be smoked or left green after curing.

Examples of traditionally cured hams:

York Ham: a rich salty ham, with distinct pork flavour and a dry texture. It is not smoked after curing.

Cumberland Ham: when cooked this ham has a deep, pronounced ham flavour that is slightly spicy and heavily salted. Not to be confused with Cumbria Air-Dried Ham for which a similar cure is used but it is air-dried and so can be eaten raw.

Bradenham Ham: an unsmoked cured ham from Wiltshire with a delicate, sweet and mild flavour thanks to the marinade of molasses and spices.

 
 

Love British Food

Aramark logo - follow this link to find out more about Aramark's activities in British Food Fortnight 2014

Official Partners

The Official Partners of
Love British Food

To advertise here ....

To advertise on this website please email us: click here