Ham, also known as "fire meat" and "blue smoked". China traditional cuisine. It is the leg of pickled or smoked animals (such as beef leg, lamb leg, pig leg and chicken leg), and it is the leg of pickled animals after pickling, smoking, fermentation and drying. The hams produced in Jinhua, Zhejiang, Rugao, Jiangsu, Anfu, Jiangxi and Xuanwei, Yunnan are the most famous.

There are four kinds of hams sold in the market: the south leg is a kind of ham produced in Jinhua, the north leg is produced in Rugao, northern Jiangsu, the cloud leg is produced in Xuanwei and Rong Feng, and the Sichuan leg refers to the ham produced in Sichuan. Jinhua ham is the most famous, which can be divided into Jiang leg, tea leg, tribute leg and bamboo leaf smoked leg.

Ham meat is hard to cook. If you put some sugar on the ham before stewing, it will be easier to stew and taste more delicious.

Save method:

After the ham is salted, it needs to be properly preserved to avoid deterioration. Soaked or treated ham can be wrapped in clean and breathable paper, wrapped in a layer of plastic wrap and stored in the refrigerator.

Ham that has not been soaked is easy to get moldy, and it will attract insects and ants because it contains a lot of fat. Especially in spring or wet weather, ham must be hung in a cool, dry and ventilated place, so as not to let the sun shine directly. If eggs breed, we must find ways to eliminate them quickly and avoid spreading.