1. Classification: Ham is divided into many different types according to different seasons and different curing methods. According to the shape, it is divided into: moon leg (crescent) and wind leg (rectangle); According to the curing time, there are winter legs (curing in the middle of winter); According to the different curing process, it is divided into: sugar leg, smoked leg and smoked leg.

2. Practice: The production is complicated, and it needs to take "two-headed black pig" (Jinhua local pig) as the ideal raw material, and the pig leg needs to go through 10 month and more than 80 processes. Ham curing requires very strict climatic conditions, and only a few areas (small basins and hills) in central and western Zhejiang have suitable climate.

How to eat Jinhua ham:

Before eating ham, it is best to wash it with warm water and clean the dirt on the outer layer of ham. When slicing, be sure to cut it thin.

1. Danggui Golden Leg Chicken Soup Ingredients: chicken 1 chicken, Jinhua ham 200g, ginger 1 root, onion 1 root, proper amount of salt and 30mL of yellow rice wine. Practice: Slice the ham and cut the chicken into pieces for later use.

Blanch the chicken to remove dirt and excess grease.

Put the roast chicken and the cut ham into a casserole, add yellow wine, ginger slices and onion, cook for 2 hours, add a little salt and turn off the heat.

Steam ham

Slice ham, add tofu and thousands of slices, add cooking wine and steam for half an hour. It tastes fresh and full.

3. Ham porridge

Cooking rice porridge with ham is delicious. Eating a bowl of ham porridge can be used as a main meal and a side meal to nourish the stomach and warm the heart.