455:
3127:
4411:
3003:
2224:
259:
102:
2617:
485:-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and
896:
87:
4400:
42:
3121:
888:
305:, give the product a desirable dark red color. The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat. Because of the toxicity of nitrite, some areas specify a maximum allowable content of nitrite in the final product. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of
266:
Traditional dry cure hams may use only salt as the curative agent, although this is comparatively rare. This process involves cleaning the raw meat, covering it in salt while it is gradually pressed to squeeze out fluid. Specific herbs and spices may be used to add flavour during this step. The hams
422:
Wet-cured ham is usually cooked, either during processing, or after ageing. It is first brined, then cooked in a container and finally surface pasteurized. Italian regulations allow it to contain salt, nitrites, sugar, dextrose, fructose, lactose, maltodextrin, milk protein, soy protein, natural or
418:
The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally
504:
A number of hams worldwide have some level of protection of their unique characteristics, usually relating to their method of preservation or location of production or processing. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as
415:, sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days. Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.
225:
Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.
1749:
Wittkowski, Reiner; Ruther, Joachim; Drinda, Heike; Rafiei-Taghanaki, Foroozan "Formation of smoke flavor compounds by thermal lignin degradation" ACS Symposium Series (Flavor
Precursors), 1992, volume 490, pp 232–243.
636:
506:
473:
In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United States, a "smoked" ham must have been smoked by hanging over burning wood chips in a
1297:
Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked. ... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)
1489:
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis".
1462:
Sárraga, Carmen; Gil, Marta; GarcĂa-Regueiro, JosĂ© Antonio (1993). "Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs".
1884:
470:(CFR) says that "the word 'ham', without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine".
446:, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse.
1030:
1309:
Wierbicki, Eugen; Howker, John J (1976). "Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham".
388:. Animal factors influencing enzymatic activity include age, weight, and breed. During the process itself, conditions such as temperature, duration, water content,
945:
time, particularly in the
Anglosphere and Northern Europe. Gammon can also served as gammon steaks, which are fried or grilled, and served in a similar manner to
218:
meaning the hollow or bend of the knee, from a
Germanic base where it meant 'crooked'. It began to refer to the cut of pork derived from the hind leg of a
143:
Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.
815:
1427:
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases".
395:
The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through
2480:
1807:
1170:
2823:
1392:
Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle
Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham".
1845:
1875:
4255:
1738:
Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto"
1692:
1768:"9 CFR 317.8 – False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers"
1652:
1038:
301:), which are added along with the salt. Nitrites are used because they prevent bacterial growth and, in a reaction with the meat's
1338:"Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence"
2837:
1888:
1253:
Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of
Serrano dry-cured ham".
929:
In the United
Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as
740:
267:
are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.
4067:
1781:
1139:
1115:
459:
466:
In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the
4072:
1288:
2687:
2023:
1755:
1600:
2138:
4124:
2906:
620:
188:. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by
3040:
2952:
2261:
906:
Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the
1923:
1011:
4354:
2927:
1526:"The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines"
722:
4217:
4077:
2173:
1811:
1576:
467:
90:
4466:
3783:
923:
235:
151:
The preserving of pork leg as ham has a long history, with traces of production of cured ham among the
125:
69:
4119:
3126:
2913:
2085:
1739:
1177:
396:
4260:
4192:
4082:
3625:
2711:
2413:
1219:
Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham",
744:
4441:
4240:
4041:
2973:
2830:
911:
282:
can take up to 2 years to reach the desired flavor characteristics. Many dry-cured hams, such as
1948:
1205:
679:
174:
There are claims that the
Chinese were the first people to mention the production of cured ham.
4051:
4026:
3994:
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2745:
2740:
2735:
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2158:
1872:
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726:
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189:
178:
1714:
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4270:
4202:
4104:
3630:
2760:
2717:
2373:
1808:"Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España"
152:
1105:
4461:
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4046:
4036:
2957:
2780:
1682:
1530:
971:
875:
774:
731:
24:
1660:
8:
4451:
4337:
4031:
4014:
4009:
4004:
3999:
3989:
3981:
2659:
2569:
2485:
2008:
1968:
16:
Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking
4379:
4019:
3909:
3710:
3033:
2988:
2855:
2795:
2788:
2353:
2254:
2148:
2067:
1993:
1592:
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1525:
1364:
1337:
1322:
1270:
966:
832:
803:
279:
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1409:
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1111:
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1016:
836:
432:
298:
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129:
121:
58:
3929:
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1624:
1274:
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4275:
4169:
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3511:
3496:
3446:
2774:
2168:
2045:
1963:
1588:
1547:
1539:
1498:
1471:
1436:
1401:
1359:
1349:
1318:
1262:
1228:
1073:
933:. Gammons were traditionally cured before being cut from a side of pork along with
688:
454:
2003:
1502:
1232:
842:
827:
4310:
4212:
3650:
3605:
3595:
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2868:
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2403:
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2075:
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1879:
1832:
915:
846:
389:
165:
1988:
1543:
757:
275:
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4157:
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2035:
1767:
1584:
1159:. Vol. II (Sixth ed.). Oxford: Oxford University press. p. 3611.
919:
871:
858:
697:
361:
294:
239:
158:
133:
1405:
1062:"The Action of Salts and other Substances Used in the Curing of Bacon and Ham"
140:
includes both whole cuts of meat and ones that have been mechanically formed.
4430:
4415:
4322:
4227:
4142:
4114:
3964:
3864:
3715:
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3565:
3471:
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3441:
3301:
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3120:
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3085:
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2802:
2698:
2601:
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2247:
2080:
1983:
1354:
976:
938:
930:
900:
20:
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to create free fatty acids. Salt and phosphates act as strong inhibitors of
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4300:
4184:
3869:
3808:
3773:
3733:
3531:
3368:
3356:
3266:
3163:
3075:
2647:
2470:
2455:
2228:
2153:
2112:
2100:
1940:
1909:
1835:, section "Brine curing", pages 65 and 66. Jane P. Sutherland, A. H. Varnam
1561:
1510:
1448:
1373:
1240:
1087:
981:
961:
907:
692:
536:
478:
353:
345:
270:
The duration of the curing process varies by the type of ham. For example,
1413:
1266:
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4315:
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4250:
4235:
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3944:
3914:
3844:
3839:
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3411:
3401:
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3110:
3105:
2889:
2875:
2816:
2767:
2753:
2724:
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2586:
2504:
2493:
2460:
2367:
2325:
2300:
2204:
2194:
2163:
2117:
2090:
2057:
1978:
1973:
1958:
991:
735:
632:
575:
532:
486:
385:
365:
341:
337:
333:
310:
278:
cures in 9–12 months, prosciutto di Parma takes more than 12 months, and
200:
117:
73:
1078:
1061:
4384:
4359:
3879:
3874:
3793:
3640:
3501:
3208:
3203:
3168:
2941:
2934:
2900:
2895:
2692:
2591:
2564:
2554:
2524:
2499:
2388:
2209:
2199:
2018:
1998:
986:
591:
557:
474:
436:
373:
325:
314:
306:
283:
271:
778:
4197:
3919:
3827:
3817:
3798:
3768:
3620:
3580:
3546:
3516:
3451:
3311:
3276:
3198:
3178:
3135:
3065:
2947:
2809:
2730:
2706:
2654:
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2629:
2625:
2574:
2559:
2549:
2539:
2534:
2529:
2435:
2408:
2393:
2095:
2030:
942:
701:
683:
566:
381:
357:
329:
302:
1488:
258:
4369:
4364:
4174:
3924:
3904:
3899:
3889:
3884:
3753:
3743:
3695:
3658:
3461:
3416:
3391:
3351:
3321:
3271:
3183:
3173:
2983:
2844:
2514:
2359:
2288:
2013:
1953:
798:
548:
520:
443:
101:
2616:
607:
262:
Sea salt being added to raw pork leg as part of a dry cure process
4245:
4109:
3959:
3939:
3822:
3748:
3615:
3590:
3560:
3552:
3536:
3521:
3431:
3426:
3421:
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3396:
3346:
3291:
3153:
3090:
3057:
2596:
2509:
2383:
2143:
792:
761:
579:
552:
482:
408:
377:
369:
349:
290:
243:
1794:
895:
212:
204:
3934:
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3610:
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3456:
3341:
3188:
3143:
2318:
2312:
2294:
2282:
595:
561:
321:
86:
1289:"'Taste My Prosciutto', He Said With a Drawl (Published 2003)"
4349:
3949:
3894:
3859:
3854:
3758:
3738:
3526:
3476:
3218:
3095:
2425:
2306:
2189:
2040:
1687:
946:
934:
717:
570:
412:
47:
4399:
1176:. Food Standards Agency Scotland. p. 31. Archived from
1171:"Labelling and Composition of Meat Products: Guidance Notes"
458:
Hams aging in an atmospherically controlled storage room in
3575:
3481:
3326:
3228:
3223:
3148:
3049:
2450:
2445:
887:
185:
113:
914:. Other variations include toasted sandwiches such as the
41:
3233:
3080:
2378:
2344:
2333:
2270:
1461:
219:
3018:
2239:
791:
Portuguese
Fiambre (not to be confused with Guatemalan
368:
of muscle tissue, which creates large numbers of small
1901:
1426:
1782:"Zdaj uradno originalen: kraški pršut zaščiten v EU"
1715:"Naturals Prosciutto Cotto (made in New Jersey, US)"
1623:
Alexander, Maurice A.; Stringer, William C. (n.d.).
629:
Jambon de Corse (PDO), made from black nustrale pigs
439:(or equivalent) to be cured by the action of smoke.
423:
modified starches, spices, gelatin, and flavorings.
1107:
481:
such that the product appearance is equivalent; a "
392:, and salt content all have an effect on the meat.
1846:"What's the Difference Between Gammon & Ham?"
1622:
1029:Filippini, Maria Antonietta (26 September 2013).
891:A platter of ham and cheese sliced for sandwiches
660:Jambon du Limousin, made from black cul-noir pigs
4428:
1252:
411:, which involves the immersion of the meat in a
274:takes approximately 8 to 10 months to complete,
1335:
1308:
431:Ham can also be additionally preserved through
2824:Butareba: The Story of a Man Turned into a Pig
1464:Journal of the Science of Food and Agriculture
1394:Critical Reviews in Food Science and Nutrition
250:may be employed, and seasonings may be added.
3034:
2255:
1917:
1653:"Prosciutto Cotto - Ingredient - FineCooking"
1154:
626:Jambon de kintoa (PDO), made from basque pigs
1391:
442:The main flavor compounds of smoked ham are
176:
19:For the cured but uncooked leg of pork, see
1523:
320:The dry curing of ham involves a number of
163:
3041:
3027:
2262:
2248:
1924:
1910:
1574:
1033:[Those Estruscan that sold hams].
1031:"Quegli Etruschi che vendevano prosciutti"
507:European protected geographical indication
246:, also known as wet curing. Additionally,
40:
1551:
1387:
1385:
1383:
1363:
1353:
1099:
1097:
1077:
1028:
499:
161:wrote about the "salting of hams" in his
1795:Regulator Agency of the Serrano Ham D.O.
1524:Deibel, RH; Niven, CF (September 1958).
1218:
894:
886:
453:
257:
100:
2838:Jakers! The Adventures of Piggley Winks
1889:United States Department of Agriculture
1826:
1103:
1003:
492:Whole fresh pork leg can be labeled as
4429:
1833:A colour atlas of food quality control
1380:
1200:
1198:
1094:
1059:
3022:
2243:
1905:
1336:Jakszyn, P.; Gonzalez, C. A. (2006).
1255:European Food Research and Technology
155:known in the 6th and 5th century BC.
1695:from the original on 27 January 2021
324:reactions. The enzymes involved are
46:Half of a bone-in ham, studded with
1212:
1195:
922:. It is also a popular topping for
435:, in which the meat is placed in a
289:Most modern dry cure hams also use
13:
1593:10.1016/B978-0-12-384947-2.00369-X
1323:10.1111/j.1365-2621.1976.tb14399.x
286:, are eaten without being cooked.
14:
4478:
1866:
1342:World Journal of Gastroenterology
1157:Shorter Oxford English Dictionary
1009:"Bacon: Bacon and Ham Curing" in
4410:
4409:
4398:
3125:
3119:
3002:
3001:
2615:
2223:
2222:
85:
2907:The Tale of Little Pig Robinson
1838:
1800:
1788:
1774:
1760:
1743:
1732:
1707:
1675:
1645:
1616:
1581:Encyclopedia of Food and Health
1568:
1517:
1482:
1455:
1420:
1329:
1302:
1281:
1246:
741:Vallée d’Aoste Jambon de Bosses
489:per 100 grams of product.
419:being completed in a few days.
242:, also known as dry curing, or
2024:Valle d'Aosta Jambon de Bosses
1770:. Legal Information Institute.
1163:
1148:
1124:
1053:
1022:
937:. When cooked, gammon is ham.
623:), made from black gascon pigs
1:
4068:Countries by meat consumption
2139:Boar's Head Provision Company
1810:. 22 May 2008. Archived from
1683:"Tesco Prosciutto Cotto 100G"
1575:Toldrá, F.; Reig, M. (2016).
1503:10.1016/j.meatsci.2004.06.002
1233:10.1016/j.meatsci.2007.03.028
997:
654:Jambon sec des Ardennes (PGI)
462:, Béarn, Pyrénées-Atlantiques
4355:Non-vegetarian food in India
4073:Countries by meat production
1441:10.1016/0309-1740(89)90042-9
1066:British Journal of Nutrition
1060:Callow, EH (December 1947).
1037:(in Italian). Archived from
402:
253:
7:
4078:Food and drink prohibitions
2174:The Honey Baked Ham Company
1544:10.1128/AM.6.5.323-327.1958
1155:Brown, Lesley, ed. (2007).
955:
592:Pražká Šunka ("Prague Ham")
468:Code of Federal Regulations
449:
10:
4483:
3117:
941:are a popular dish around
924:pizza in the United States
426:
229:
146:
18:
4393:
4291:
4226:
4183:
4135:
4120:Psychology of eating meat
4095:
4060:
3980:
3973:
3724:
3664:Black soldier fly maggots
3649:
3545:
3367:
3247:
3134:
3056:
2997:
2966:
2914:The Tale of Pigling Bland
2668:
2624:
2613:
2343:
2277:
2218:
2182:
2126:
2066:
1939:
1406:10.1080/10408699891274237
1110:. John Wiley & Sons.
723:Prosciutto di San Daniele
645:Jambon de l'Ardèche (PGI)
222:around the 15th century.
80:
65:
54:
39:
4193:Beef hormone controversy
3048:
2269:
1878:6 September 2015 at the
1355:10.3748/wjg.v12.i27.4296
1208:. Meat and Sausages.com.
619:Jambon noir de Bigorre (
477:or an atomized spray of
2974:List of individual pigs
2831:Fair, then Partly Piggy
1931:
1476:10.1002/jsfa.2740620110
1311:Journal of Food Science
1104:Zeuthen, Peter (2008).
1012:Chambers's Encyclopædia
912:ham and cheese sandwich
882:
648:Jambon de Lacaune (PGI)
642:Jambon d'Auvergne (PGI)
496:in the United States.
364:). These enzymes cause
213:
205:
4218:Water holding capacity
2979:List of fictional pigs
2683:Flitch of bacon custom
2481:Religious restrictions
2159:Meat Products of India
1631:University of Missouri
1132:Larousse Gastronomique
1019:, 1961, Vol. 2, p. 39.
903:
892:
727:San Daniele del Friuli
698:Westfälischer Schinken
689:Schwarzwälder Schinken
651:Jambon de Vendée (PGI)
500:Protected designations
463:
263:
190:Marcus Terentius Varro
184:claims an origin from
179:Larousse Gastronomique
177:
164:
106:
23:. For other uses, see
4203:Feed conversion ratio
4105:Ethics of eating meat
2761:Babe: Pig in the City
2718:The Three Little Pigs
1797:, JamĂłn de Teruel.com
1625:"Country Curing Hams"
1295:. 17 September 2003.
1267:10.1007/s002170100355
898:
890:
745:Saint-Rhémy-en-Bosses
457:
261:
153:Etruscan civilization
104:
4256:Environmental impact
2781:Empress of Blandings
2086:Fläsklägg med rotmos
1949:Ammerländer Schinken
1895:The Cook's Thesaurus
1587:. pp. 303–306.
1531:Applied Microbiology
1041:on 22 September 2022
972:List of smoked foods
876:Smithfield, Virginia
680:Ammerländer Schinken
386:proteolytic activity
199:is derived from the
171:tome around 160 BC.
105:Typical slice of ham
25:Ham (disambiguation)
2486:Scottish pork taboo
1969:Chipped chopped ham
1885:Ham and food safety
1183:on 20 November 2012
1079:10.1079/bjn19470037
1035:Gazzetta di Mantova
714:Prosciutto di Parma
669:Jambon des Pyrénées
519:Jambon d'Ardenne –
407:Wet-cured hams are
234:Ham is produced by
36:
4380:Warmed-over flavor
4148:Semi-vegetarianism
2989:Pigasus (politics)
2851:Olivia (character)
2789:My Brother the Pig
2149:E. M. Todd Company
967:List of ham dishes
904:
893:
666:Jambon du PĂ©rigord
464:
313:, which are known
264:
128:, with or without
107:
32:
4467:Thanksgiving food
4424:
4423:
4091:
4090:
3016:
3015:
2928:Toot & Puddle
2921:This Little Piggy
2688:Floyd of Rosedale
2374:Intensive farming
2237:
2236:
1348:(27): 4296–4303.
1141:978-0-600-62042-6
1117:978-0-470-37634-8
939:Cooked ham joints
837:Black Iberian pig
657:Jambon de Luxeuil
633:Jambon de Bayonne
380:tissue undergoes
299:potassium nitrite
192:in his writings.
99:
98:
4474:
4413:
4412:
4403:
4402:
4375:Roadkill cuisine
4170:Meat alternative
4165:Plant-based diet
4083:Meat substitutes
3978:
3977:
3129:
3123:
3043:
3036:
3029:
3020:
3019:
3005:
3004:
2775:Blandings Castle
2619:
2583:
2496:
2422:
2370:
2356:
2264:
2257:
2250:
2241:
2240:
2226:
2225:
2183:Related articles
2169:Smithfield Foods
2046:Speck Alto Adige
1964:Black Forest ham
1926:
1919:
1912:
1903:
1902:
1861:
1860:
1858:
1856:
1842:
1836:
1830:
1824:
1823:
1821:
1819:
1804:
1798:
1792:
1786:
1785:
1778:
1772:
1771:
1764:
1758:
1747:
1741:
1736:
1730:
1729:
1727:
1725:
1711:
1705:
1704:
1702:
1700:
1679:
1673:
1672:
1670:
1668:
1663:on 19 March 2022
1659:. Archived from
1649:
1643:
1642:
1640:
1638:
1620:
1614:
1613:
1611:
1609:
1572:
1566:
1565:
1555:
1521:
1515:
1514:
1486:
1480:
1479:
1459:
1453:
1452:
1424:
1418:
1417:
1389:
1378:
1377:
1367:
1357:
1333:
1327:
1326:
1317:(5): 1116–1121.
1306:
1300:
1299:
1285:
1279:
1278:
1250:
1244:
1243:
1216:
1210:
1209:
1206:"Curing Methods"
1202:
1193:
1192:
1190:
1188:
1182:
1175:
1167:
1161:
1160:
1152:
1146:
1145:
1134:. Hamlyn. 2009.
1128:
1122:
1121:
1101:
1092:
1091:
1081:
1072:(2–3): 269–274.
1057:
1051:
1050:
1048:
1046:
1026:
1020:
1007:
835:, made from the
732:Speck Alto Adige
663:Jambon de Savoie
216:
208:
195:The modern word
182:
169:
89:
66:Main ingredients
44:
37:
35:
31:
4482:
4481:
4477:
4476:
4475:
4473:
4472:
4471:
4427:
4426:
4425:
4420:
4405:Food portal
4397:
4389:
4311:Case-ready meat
4293:
4287:
4261:Factory farming
4222:
4179:
4131:
4097:
4087:
4056:
3969:
3726:
3720:
3645:
3550:
3541:
3363:
3243:
3214:Lamb and mutton
3130:
3124:
3115:
3052:
3047:
3017:
3012:
2993:
2962:
2869:Pinky and Perky
2863:Pink Floyd pigs
2796:Charlotte's Web
2664:
2660:Boar–pig hybrid
2620:
2611:
2581:
2492:
2420:
2404:Cross-fostering
2399:Gestation crate
2366:
2352:
2339:
2273:
2268:
2238:
2233:
2214:
2178:
2122:
2106:Ham and egg bun
2076:Croque monsieur
2062:
2053:Westphalian ham
1935:
1930:
1880:Wayback Machine
1869:
1864:
1854:
1852:
1844:
1843:
1839:
1831:
1827:
1817:
1815:
1806:
1805:
1801:
1793:
1789:
1784:. 15 June 2012.
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1307:
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1213:
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1203:
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1125:
1118:
1102:
1095:
1058:
1054:
1044:
1042:
1027:
1023:
1008:
1004:
1000:
958:
952:
916:croque-monsieur
885:
880:
775:Njeguška pršuta
502:
452:
429:
405:
390:redox potential
256:
232:
166:De agri cultura
149:
95:
50:
33:
28:
17:
12:
11:
5:
4480:
4470:
4469:
4464:
4459:
4454:
4449:
4444:
4442:Ancient dishes
4439:
4422:
4421:
4419:
4418:
4416:Category: Meat
4407:
4394:
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4388:
4387:
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4308:
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4297:
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4288:
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4285:
4284:
4283:
4281:Slaughterhouse
4273:
4268:
4263:
4258:
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4248:
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4232:
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4223:
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4189:
4187:
4181:
4180:
4178:
4177:
4172:
4167:
4162:
4161:
4160:
4158:Pollotarianism
4155:
4153:Pescetarianism
4145:
4139:
4137:
4133:
4132:
4130:
4129:
4128:
4127:
4117:
4112:
4107:
4101:
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4024:
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4022:
4012:
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4002:
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3992:
3986:
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3975:
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3638:
3633:
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3404:
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3364:
3362:
3361:
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3334:
3329:
3324:
3319:
3314:
3309:
3304:
3299:
3294:
3289:
3284:
3279:
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3269:
3264:
3259:
3253:
3251:
3245:
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3216:
3211:
3206:
3201:
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3191:
3186:
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3176:
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3156:
3151:
3146:
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3118:
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3114:
3113:
3108:
3103:
3098:
3093:
3088:
3083:
3078:
3073:
3068:
3062:
3060:
3054:
3053:
3046:
3045:
3038:
3031:
3023:
3014:
3013:
3011:
3010:
3008:Category: Pigs
2998:
2995:
2994:
2992:
2991:
2986:
2981:
2976:
2970:
2968:
2964:
2963:
2961:
2960:
2955:
2953:Hamilton Hocks
2950:
2945:
2938:
2931:
2924:
2917:
2910:
2903:
2898:
2893:
2886:
2879:
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2743:
2738:
2733:
2721:
2714:
2709:
2704:
2703:
2702:
2690:
2685:
2680:
2678:Freddy the Pig
2674:
2672:
2666:
2665:
2663:
2662:
2657:
2652:
2651:
2650:
2645:
2634:
2632:
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2614:
2612:
2610:
2609:
2604:
2599:
2594:
2589:
2584:
2578:
2577:
2572:
2567:
2562:
2557:
2552:
2547:
2542:
2537:
2532:
2527:
2522:
2520:Pig's trotters
2517:
2512:
2507:
2502:
2497:
2489:
2488:
2483:
2478:
2473:
2468:
2463:
2458:
2453:
2448:
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2428:
2423:
2417:
2416:
2411:
2406:
2401:
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2391:
2386:
2381:
2376:
2371:
2363:
2362:
2357:
2349:
2347:
2341:
2340:
2338:
2337:
2334:Sus domesticus
2329:
2321:
2315:
2309:
2303:
2297:
2291:
2285:
2278:
2275:
2274:
2267:
2266:
2259:
2252:
2244:
2235:
2234:
2232:
2231:
2219:
2216:
2215:
2213:
2212:
2207:
2202:
2197:
2192:
2186:
2184:
2180:
2179:
2177:
2176:
2171:
2166:
2161:
2156:
2151:
2146:
2141:
2136:
2130:
2128:
2124:
2123:
2121:
2120:
2115:
2110:
2109:
2108:
2098:
2093:
2088:
2083:
2078:
2072:
2070:
2064:
2063:
2061:
2060:
2055:
2050:
2049:
2048:
2038:
2036:Smithfield ham
2033:
2028:
2027:
2026:
2016:
2011:
2009:Njeguški pršut
2006:
2001:
1996:
1991:
1986:
1981:
1976:
1971:
1966:
1961:
1956:
1951:
1945:
1943:
1937:
1936:
1929:
1928:
1921:
1914:
1906:
1900:
1899:
1891:
1882:
1868:
1867:External links
1865:
1863:
1862:
1837:
1825:
1814:on 22 May 2008
1799:
1787:
1773:
1759:
1742:
1731:
1706:
1674:
1644:
1615:
1601:
1585:Science Direct
1567:
1538:(5): 323–327.
1516:
1481:
1454:
1435:(4): 241–249.
1419:
1400:(4): 351–352.
1379:
1328:
1301:
1293:New York Times
1280:
1245:
1227:(1): 114–120,
1211:
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957:
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884:
881:
879:
878:
872:Smithfield ham
868:
867:
863:
862:
859:Wiltshire cure
855:
854:
853:United Kingdom
850:
849:
840:
830:
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823:
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747:, Aosta Valley
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451:
448:
428:
425:
404:
401:
362:aminopeptidase
295:sodium nitrite
255:
252:
231:
228:
159:Cato the Elder
148:
145:
134:processed meat
124:by wet or dry
120:that has been
97:
96:
94:
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91:Media: Ham
81:
78:
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63:
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56:
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4326:
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4323:Cultured meat
4321:
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4228:Meat industry
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4146:
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4143:Vegetarianism
4141:
4140:
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4126:
4123:
4122:
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4118:
4116:
4115:Animal rights
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3875:Luncheon meat
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3472:Pacific saury
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3467:Orange roughy
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3333:
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3328:
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3308:
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3300:
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3246:
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3200:
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2999:
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2828:
2826:
2825:
2821:
2819:
2818:
2814:
2812:
2811:
2807:
2805:
2804:
2803:The Sheep-Pig
2800:
2798:
2797:
2793:
2791:
2790:
2786:
2782:
2779:
2778:
2777:
2776:
2772:
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2729:
2728:
2727:
2726:
2722:
2719:
2715:
2713:
2710:
2708:
2705:
2700:
2699:Pigs in Space
2696:
2695:
2694:
2691:
2689:
2686:
2684:
2681:
2679:
2676:
2675:
2673:
2671:
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2649:
2646:
2644:
2641:
2640:
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2636:
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2618:
2608:
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2600:
2598:
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2590:
2588:
2585:
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2579:
2576:
2573:
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2568:
2566:
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2528:
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2518:
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2513:
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2508:
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2397:
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2298:
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2258:
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2246:
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2230:
2221:
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2208:
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2203:
2201:
2198:
2196:
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2191:
2188:
2187:
2185:
2181:
2175:
2172:
2170:
2167:
2165:
2162:
2160:
2157:
2155:
2152:
2150:
2147:
2145:
2142:
2140:
2137:
2135:
2132:
2131:
2129:
2127:Ham producers
2125:
2119:
2116:
2114:
2111:
2107:
2104:
2103:
2102:
2099:
2097:
2094:
2092:
2089:
2087:
2084:
2082:
2081:Christmas ham
2079:
2077:
2074:
2073:
2071:
2069:
2065:
2059:
2056:
2054:
2051:
2047:
2044:
2043:
2042:
2039:
2037:
2034:
2032:
2029:
2025:
2022:
2021:
2020:
2017:
2015:
2012:
2010:
2007:
2005:
2004:LacĂłn Gallego
2002:
2000:
1997:
1995:
1994:Jamón ibérico
1992:
1990:
1989:JamĂłn serrano
1987:
1985:
1982:
1980:
1977:
1975:
1972:
1970:
1967:
1965:
1962:
1960:
1957:
1955:
1952:
1950:
1947:
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1944:
1942:
1938:
1934:
1927:
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1915:
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1898:
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1834:
1829:
1813:
1809:
1803:
1796:
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1783:
1777:
1769:
1763:
1757:
1756:9780841222229
1753:
1746:
1740:
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1716:
1710:
1694:
1690:
1689:
1684:
1678:
1662:
1658:
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1633:
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1626:
1619:
1604:
1602:9780123849533
1598:
1594:
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1578:
1571:
1563:
1559:
1554:
1549:
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1496:
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1477:
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1446:
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1423:
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1411:
1407:
1403:
1399:
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1371:
1366:
1361:
1356:
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1324:
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1316:
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1305:
1298:
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1268:
1264:
1260:
1256:
1249:
1242:
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1234:
1230:
1226:
1222:
1215:
1207:
1201:
1199:
1179:
1172:
1166:
1158:
1151:
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1137:
1133:
1127:
1119:
1113:
1109:
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1100:
1098:
1089:
1085:
1080:
1075:
1071:
1067:
1063:
1056:
1040:
1036:
1032:
1025:
1018:
1017:George Newnes
1014:
1013:
1006:
1002:
993:
990:
988:
985:
983:
980:
978:
977:Christmas ham
975:
973:
970:
968:
965:
963:
960:
959:
953:
950:
948:
944:
940:
936:
932:
927:
925:
921:
917:
913:
909:
902:
901:Christmas ham
897:
889:
877:
873:
870:
869:
866:United States
865:
864:
860:
857:
856:
852:
851:
848:
844:
843:LacĂłn Gallego
841:
838:
834:
833:Jamón Ibérico
831:
829:
828:JamĂłn serrano
826:
825:
821:
820:
817:
814:
813:
809:
808:
805:
804:Jamón Ibérico
802:
800:
797:
794:
790:
789:
785:
784:
780:
776:
773:
772:
768:
767:
763:
759:
756:
755:
751:
750:
746:
742:
739:
737:
733:
730:
728:
724:
721:
719:
715:
712:
711:
707:
706:
703:
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694:
690:
687:
685:
681:
678:
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673:
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634:
631:
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622:
618:
617:
613:
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609:
606:
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601:
600:
597:
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574:
572:
568:
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559:
556:
554:
550:
547:
546:
542:
541:
538:
534:
531:
530:
526:
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522:
518:
517:
513:
512:
510:
508:
497:
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490:
488:
484:
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469:
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447:
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440:
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434:
424:
420:
416:
414:
410:
400:
398:
393:
391:
387:
383:
379:
375:
371:
367:
363:
359:
355:
354:exopeptidases
351:
347:
343:
339:
335:
331:
327:
323:
318:
316:
312:
308:
304:
300:
296:
292:
287:
285:
281:
277:
276:jamĂłn serrano
273:
268:
260:
251:
249:
245:
241:
237:
227:
223:
221:
217:
215:
209:
207:
202:
198:
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187:
183:
181:
180:
172:
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168:
167:
160:
156:
154:
144:
141:
139:
135:
131:
127:
123:
119:
115:
111:
103:
92:
88:
83:
82:
79:
75:
71:
68:
64:
60:
57:
53:
49:
43:
38:
30:
26:
22:
21:Gammon (meat)
4457:Garde manger
4345:Mystery meat
4301:Arachnophagy
4241:Branch house
4208:Preservation
4185:Meat science
4136:Alternatives
4125:Meat paradox
4047:Smoked foods
3849:
3686:Grasshoppers
3631:Sea cucumber
3626:Shrimp/prawn
2940:
2933:
2926:
2912:
2905:
2888:
2881:
2874:
2867:
2843:
2836:
2829:
2822:
2815:
2808:
2801:
2794:
2787:
2773:
2766:
2759:
2752:
2723:
2456:Chitterlings
2440:
2332:
2324:
2301:Artiodactyla
2154:Hormel Foods
2113:Limerick ham
2101:Ham sandwich
1941:Types of ham
1932:
1894:
1853:. Retrieved
1849:
1840:
1828:
1816:. Retrieved
1812:the original
1802:
1790:
1776:
1762:
1745:
1734:
1722:. Retrieved
1719:Rovagnati US
1718:
1709:
1697:. Retrieved
1686:
1677:
1665:. Retrieved
1661:the original
1656:
1647:
1635:. Retrieved
1629:Extension -
1628:
1618:
1606:. Retrieved
1580:
1577:"Cooked Ham"
1570:
1535:
1529:
1519:
1494:
1491:Meat Science
1490:
1484:
1470:(1): 71–75.
1467:
1463:
1457:
1432:
1429:Meat Science
1428:
1422:
1397:
1393:
1345:
1341:
1331:
1314:
1310:
1304:
1296:
1292:
1283:
1261:(2): 83–87.
1258:
1254:
1248:
1224:
1221:Meat Science
1220:
1214:
1185:. Retrieved
1178:the original
1165:
1156:
1150:
1131:
1126:
1106:
1069:
1065:
1055:
1043:. Retrieved
1039:the original
1034:
1024:
1010:
1005:
982:Ham and eggs
962:List of hams
951:
928:
908:ham sandwich
905:
816:Kraški pršut
781:, Montenegro
758:Éisleker ham
693:Black Forest
505:through the
503:
493:
491:
479:liquid smoke
472:
465:
441:
430:
421:
417:
406:
394:
376:, while the
319:
311:nitrosamines
288:
269:
265:
238:raw pork by
233:
224:
211:
203:
196:
194:
175:
173:
162:
157:
150:
142:
137:
109:
108:
29:
4462:Smoked meat
4447:Charcuterie
4328:Entomophagy
4316:Meat diaper
4306:Cannibalism
3982:Meat dishes
3764:Charcuterie
3727:preparation
3711:Mopane worm
3701:Mezcal worm
2890:Porco Rosso
2876:Preston Pig
2768:Bad Piggies
2725:Animal Farm
2505:Boston butt
2205:Ham sausage
2195:Charcuterie
2164:Oscar Mayer
2118:Stuffed ham
2091:Francesinha
2058:Xuanwei ham
1979:Elenski but
1974:Country ham
1959:Bayonne ham
1873:Ham history
1818:8 September
1657:FineCooking
1497:(1): 9–15.
992:Spam (food)
736:South Tyrol
576:Xuanwei ham
533:Elenski but
487:cholesterol
397:CT scanning
374:amino acids
366:proteolysis
326:proteinases
315:carcinogens
307:amino acids
280:Iberian ham
201:Old English
136:, the term
116:from a leg
4452:Lunch meat
4431:Categories
4385:White meat
4360:Pink slime
4338:Artificial
4213:Tenderness
4098:psychology
4096:Ethics and
3930:Salt-cured
3636:Sea urchin
3204:Guinea pig
2942:Wibbly Pig
2935:Huxley Pig
2901:Spider pig
2896:Spider-Ham
2693:Miss Piggy
2670:In culture
2582:Other uses
2565:Pork steak
2555:Spare ribs
2545:Tenderloin
2525:Pork belly
2500:Back bacon
2317:Subfamily
2210:Turkey ham
2200:Dried meat
2068:Ham dishes
2019:Prosciutto
1999:Jinhua ham
1724:27 October
1699:27 October
1667:27 October
1637:24 October
1608:24 October
1187:10 October
1015:. London:
998:References
987:Turkey ham
899:A Finnish
769:Montenegro
752:Luxembourg
702:Westphalia
558:Jinhua ham
475:smokehouse
460:Mazerolles
437:smokehouse
330:cathepsins
309:, forming
284:prosciutto
272:Jinhua ham
4276:Slaughter
4198:Drip loss
3920:Rillettes
3880:Marinated
3818:Forcemeat
3804:Fermented
3744:Barbecued
3716:Palm grub
3547:Shellfish
3517:Swordfish
3452:Mahi Mahi
3282:Crocodile
3257:Alligator
3136:Livestock
3066:Cassowary
2948:Zhu Bajie
2856:TV series
2817:Super Pig
2810:Peppa Pig
2731:Old Major
2707:Porky Pig
2655:Razorback
2638:Wild boar
2607:Truffling
2602:Wrestling
2560:Pork rind
2535:Pork jowl
2530:Pork chop
2466:Slaughter
2436:Capocollo
2409:Swineherd
2394:Hog oiler
2305:Suborder
2096:Ham salad
2031:Rugao ham
943:Christmas
684:Ammerland
567:Rugao ham
494:fresh ham
403:Wet-cured
382:lipolysis
372:and free
358:peptidase
322:enzymatic
303:myoglobin
254:Dry-cured
122:preserved
59:Preserved
4370:Red meat
4365:Raw meat
4294:subjects
4175:Veganism
4042:Meatball
3905:Pemmican
3890:Meatloaf
3885:Meatball
3725:Cuts and
3706:Silkworm
3696:Mealworm
3674:Crickets
3586:Crayfish
3566:Calamari
3462:Milkfish
3447:Mackerel
3442:Kingfish
3417:Flounder
3317:Pangolin
3302:Kangaroo
3287:Elephant
3272:Bushmeat
2984:Piganino
2958:Pig City
2845:Kazoops!
2746:Squealer
2741:Snowball
2736:Napoleon
2643:Heraldry
2515:Ham hock
2471:Suckling
2431:Bondiola
2414:Feedback
2354:Breeding
2345:Domestic
2331:Species
2295:Mammalia
2289:Chordata
2283:Animalia
2281:Kingdom
2229:Category
2014:Presunto
1954:Anfu ham
1876:Archived
1850:LovePork
1693:Archived
1562:13571973
1511:22062634
1449:22054673
1374:16865769
1275:84654103
1241:22061402
1088:18907930
956:See also
918:and the
810:Slovenia
799:Presunto
786:Portugal
549:Anfu ham
527:Bulgaria
521:Wallonia
450:Labeling
444:guaiacol
370:peptides
350:calpains
293:(either
291:nitrites
4333:Marbled
4292:Related
4271:Packing
4246:Butcher
4110:Carnism
4052:Sausage
4027:Seafood
3995:Chicken
3965:Tartare
3960:Tandoor
3940:Sausage
3925:Roasted
3910:Poached
3900:Pickled
3823:Cretons
3813:supreme
3754:Braised
3749:Biltong
3651:Insects
3616:Scallop
3606:Octopus
3596:Lobster
3591:Dolphin
3561:Abalone
3553:seafood
3537:Walleye
3522:Tilapia
3497:Sardine
3487:Pollock
3437:Herring
3432:Halibut
3427:Haddock
3422:Grouper
3407:Crappie
3397:Catfish
3377:Anchovy
3347:Venison
3164:Buffalo
3154:Beefalo
3091:Ostrich
3071:Chicken
3058:Poultry
2648:Hunting
2587:Bladder
2510:Fatback
2461:Scalder
2421:As food
2384:Pannage
2368:Farming
2311:Family
2287:Phylum
2144:Cargill
1897:: "ham"
1887:at the
1855:6 March
1691:. n.d.
1553:1057423
1414:9626490
1365:4087738
1045:5 April
847:Galicia
845:, from
793:fiambre
779:Njeguši
762:Oesling
674:Germany
602:Croatia
580:Xuanwei
553:Jiangxi
514:Belgium
483:hickory
433:smoking
427:Smoking
378:adipose
248:smoking
244:brining
240:salting
230:Methods
147:History
132:. As a
130:smoking
4414:
4266:Jobber
4251:Cutter
4236:Broker
4037:Steaks
3955:Stewed
3945:Smoked
3935:Salumi
3915:Potted
3865:Kidney
3845:Ground
3840:Frozen
3809:Fillet
3789:Cutlet
3779:Corned
3774:Confit
3759:Burger
3690:locust
3669:Cicada
3611:Oyster
3601:Mussel
3571:Chiton
3551:other
3492:Salmon
3457:Marlin
3342:Turtle
3332:Rabbit
3307:Monkey
3297:Iguana
3239:Żubroń
3194:Snails
3189:Donkey
3144:Alpaca
3111:Turkey
3096:Pigeon
3006:
2883:Rasher
2712:Piglet
2592:Racing
2389:Toilet
2323:Genus
2319:Suinae
2313:Suidae
2299:Order
2293:Class
2227:
1984:Gammon
1754:
1599:
1560:
1550:
1509:
1447:
1412:
1372:
1362:
1273:
1239:
1138:
1114:
1086:
931:gammon
920:Cubano
839:breeds
764:region
614:France
596:Prague
562:Jinhua
409:brined
352:) and
348:, and
344:&
236:curing
126:curing
84:
48:cloves
4350:Offal
4061:Other
3950:Steak
3895:Offal
3870:Liver
3860:Kebab
3855:Jerky
3835:Fried
3794:Dried
3784:Cured
3739:Bacon
3679:Flour
3641:Whale
3527:Trout
3502:Shark
3477:Perch
3337:Snake
3312:Mouse
3219:Llama
3209:Horse
3169:Camel
3159:Bison
3101:Quail
3086:Goose
2967:Other
2630:feral
2476:Blood
2426:Bacon
2360:Shows
2307:Suina
2190:Bacon
2134:Beher
2041:Speck
1688:Tesco
1271:S2CID
1181:(PDF)
1174:(PDF)
947:bacon
935:bacon
822:Spain
718:Parma
708:Italy
608:Pršut
571:Rugao
543:China
537:Elena
413:brine
70:Cured
4032:Veal
4015:Pork
4010:Lamb
4005:Goat
4000:Fish
3990:Beef
3828:Pâté
3769:Chop
3734:Aged
3659:Ants
3621:Seal
3581:Crab
3576:Clam
3532:Tuna
3512:Swai
3507:Sole
3482:Pike
3392:Carp
3387:Bass
3382:Basa
3369:Fish
3357:Wolf
3327:Hare
3277:Boar
3267:Bear
3249:Game
3229:Veal
3224:Pork
3199:Frog
3179:Goat
3149:Beef
3106:Rhea
3076:Duck
3050:Meat
2754:Babe
2628:and
2626:Wild
2575:Tail
2550:Ribs
2540:Loin
2494:Cuts
2451:Pork
2446:Lard
2271:Pigs
1857:2024
1820:2013
1752:ISBN
1726:2021
1701:2021
1669:2021
1639:2021
1610:2021
1597:ISBN
1558:PMID
1507:PMID
1445:PMID
1410:PMID
1370:PMID
1237:PMID
1189:2013
1136:ISBN
1112:ISBN
1084:PMID
1047:2022
910:and
883:Uses
360:and
186:Gaul
114:pork
76:pork
72:leg
61:meat
55:Type
4437:Ham
4020:Ham
3850:Ham
3799:Dum
3549:and
3412:Eel
3402:Cod
3352:Dog
3322:Rat
3292:Fox
3262:Bat
3234:Yak
3184:Dog
3174:Cat
3081:Emu
2597:War
2570:Ear
2441:Ham
2379:Sty
2326:Sus
1933:Ham
1589:doi
1548:PMC
1540:doi
1499:doi
1472:doi
1437:doi
1402:doi
1360:PMC
1350:doi
1319:doi
1263:doi
1259:213
1229:doi
1074:doi
861:ham
637:PGI
621:PDO
297:or
220:pig
214:hom
210:or
206:ham
197:ham
138:ham
118:cut
112:is
110:Ham
74:cut
34:Ham
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