Zhejiang Jinhua Ham is cured in red and white, with a unique flavor and delicious taste. Jinhua Ham can be divided into three stages: low-temperature curing, medium-temperature dehydration, and high-temperature fermentation. There are five steps: Shaping, Salting, Washing, Fermenting and Smelling. First, trim the shape of the leg, put an even layer of salt on the leg, then wash off the excess salt and dry it, ferment it for 10 months and then smell it.

The ham meat can be divided into five parts, "top", "center", "fire pupil" , "fire claw", and "dripping oil". Different parts can make different dishes.

Pickled fresh spring bamboo shoots 150 grams peeled and cut into thin slices, put into the pot with a spoonful of salt and cook for 10 minutes, put the boiled bamboo shoots slices into the water to remove astringent taste (every 4 hours to change the water, change three times). 80 grams of bacon cut into small slices, with water to wash off the surface of the salt, 90 grams of lean meat cut into small pieces in a pot of blanching to get rid of the blood water. 40 grams of Jinhua ham cleaned and cut into thin slices, put into the pot of slices of ginger and sliced ham. Stir fry until the fat part of the ham becomes transparent. Add washed bacon and stir-fry until fragrant. Add a bowl of boiling water, then add blanched pork. Wash and cut long pieces of green onion into the pot, then add bamboo shoots slices to remove the bitter water, boil over high heat and cook over low heat for half an hour. Ham stewed winter melon 100 grams of ham cleaned and cut into slices, 200 grams of winter melon peeled and cut into small pieces. When the pan is hot, put the oil, hot oil into the winter melon fried until a little transparent. Add the ham sautéed and add water to boil over high heat, simmer for about 20 minutes and sprinkle with chopped green onions can be out of the pot. Steam the ham and soak in water to remove excess salt, then slice and arrange on a plate. Place the plate in a steamer and heat the water over medium heat. Bring the water to a boil over high heat, then steam over low heat for about 20 minutes. Can I eat Jinhua ham raw?

Jinhua Ham is not suitable for eating raw, because it is too salty, and there is no control of the fermentation temperature and humidity when it is made, and it all relies on the unique climatic conditions for fermentation. Yunnan Xuanwei Ham can be eaten raw, it can be stored and fermented for more than three years under natural conditions. Spanish Ham can also be eaten raw, because it is made using the "cooked" technique, which means that the ham is put into the specified temperature and humidity to ferment naturally, which changes the flavor of the ham. It has more flavor.

Complete Jinhua ham can be hung in a well-ventilated place, not in contact with sunlight, and not stored in a humid place, the cut ham can be coated with cooking oil in the cut place, and then hung upside down to save, or can be divided into small pieces and put in the refrigerator freezer to save.