Gourmet ham is a traditional Chinese delicacy originating in Jinhua, Zhejiang. In modern times, hams produced in Jinhua, Zhejiang, Rugao, Jiangsu, Anfu, Jiangxi and Xuanwei, Yunnan are the most famous.

Ham has high nutritional value and can be eaten by the general population.

So what is the difference between ham and ham sausage?

How is ham made?

Below, the editor of 51Dongshi.com will introduce to you what ham is, what are the famous hams in the world, how to make delicious ham and other related content. Let’s take a look at the encyclopedia of ham knowledge.

What kind of animal leg is ham? Ham (Ham) is the leg of a pickled or smoked animal. There are many kinds of meat that can be used to make ham. Beef leg, lamb leg, pig leg, chicken leg, etc. can be used to make ham.

Ham is a cured animal hind leg that has been trimmed, salted, smoked, fermented and dried, also known as "fire meat" and "lan smoked".

Regarding the question of whether ham and ham sausage are the same, there is a big difference between the two. They can be easily distinguished from the appearance alone.

Nutritional value of ham: 1. Ham is rich in protein and appropriate amount of fat, more than ten kinds of amino acids, vitamins and minerals.

2. Ham is produced through winter and summer. After fermentation and decomposition, various nutrients are more easily absorbed by the human body. It has the functions of nourishing the stomach and promoting fluid production, nourishing the kidneys and strengthening yang, strengthening bone marrow, strengthening feet, and healing wounds.

3. Ham meat is warm in nature, sweet and salty in taste; it has the effects of strengthening the spleen and appetizing, promoting body fluids and blood, nourishing the kidneys and replenishing essence.

4. Ham can be used to treat symptoms such as fatigue, spleen deficiency, lack of food, chronic diarrhea and dysentery, and soreness and weakness of waist and legs.

5. Ham soup can be used as an appetizing food for pregnant women or after illness.

6. Ham has the function of accelerating wound healing and can also be used as an auxiliary food after surgery.

Ham grade standards are divided into different grades based on the weight, appearance and smell of the ham.

Special-grade ham: Each ham weighs about 2.5 to 4 kilograms. It has a beautiful and neat appearance, with clean and dry skin, thin claws, full leg core, small fat head, more lean meat and less fat.

First-grade ham: Each ham weighs about 2 to 4.5 kilograms. The leg shape is complete, smooth and dry, the oil head is small, and there are no cracks, insects, rat bites and other scars.

Second-grade ham: Each ham weighs about 2 to 5 kilograms. The skin is slightly thicker, the meat is more fat than the first-grade ham, the meat is salty, the legs are thicker, and the appearance is beautiful and neat.

Grade 3 ham: Each ham weighs about 2 to 5 kilograms. The legs are thick and fat, with more fat. The cutter is slightly rough and has slight scars.

Grade 4 ham: Each ham weighs about 1.5 to 5 kilograms. The legs are thick and fat, the skin is thick, the leg shape is poor, the meat is not bone-covered, and the insect infestation is not serious.

World-famous ham China's three largest hams 1. Jinhua ham, also known as South Ham and Huotong, is produced in Jinhua, Zhejiang Province. It is made from the "two-headed black" pig hind legs produced in Jinhua. It is known for its color, aroma, taste and shape, and is the "four unique features".

” is famous all over the world.

2. Xuanwei ham is also called Yunnan ham, which represents Yunnan ham and is produced in Xuanwei City, Qujing, Yunnan.

One of the famous Han nationality specialties in Yunnan, its quality is good enough to represent Yunnan ham, so it is often called "Yunnan ham".

Xuanwei ham began in the Ming Dynasty.

3. Rugao ham, also known as northern ham, is produced in Rugao, Nantong, Jiangsu.

Rugao is located in the north, so it is called "North Leg".

The raw materials are selected from high-quality pigs raised in Rugao and Hai'an areas with pointed heads, thin legs, thin skin and tender meat.

Well-known hams at home and abroad include China's Jinhua ham, Italy's Parma ham and Spain's Iberian ham. They have always been known as the "three largest hams in the world".

Details >> How to choose ham and recognize the variety of ham. Currently, there are three types of ham on the market: southern ham (Jinhua ham), northern ham (Subei ham), and cloud ham (Rongfeng ham). Among them, Jinhua ham is the most famous and the most expensive.

expensive.

Look at the skin of the ham. If the skin of a good piece of ham is dry and the skin is hard, if it is soft, moldy, insect-eaten, or has mucus on the skin, it is a bad ham.

Look at the color and elasticity of the ham. The ham is tight and elastic. After cutting, the cut surface is dark red with a bright and even color. If the ham is soft and the cut surface is uneven in color, grey, brown or black, it is

Bad ham.

Smell the smell of ham: High-quality ham should not smell rancidity; if you smell it, it means it is of poor quality.

During inspection, it is best to pierce the ham meat with a bamboo skewer. After pulling it out, smell the odor on the bamboo skewer and check different parts according to this method. However, each time you poke, you must use another bamboo skewer to avoid the smell.

Confused.

The editor of Dishi.com has summarized the ham purchasing tips for you: Real top-quality hams generally weigh about 2.5kg to 4kg each, with neat skin, thin legs, plump core, small fat head, no cracks, and whole legs.

The style is beautiful and neat.

The lower-grade hams are damaged and smelly, with thick legs, thick skin, exposed bones, and poor style.