Eating ham, the first line to know the general treatment of ham common sense, such as do not understand or negligent treatment, will seriously affect the color, aroma and taste of ham, and even anorexia. In particular, after chopping down a piece of ham, you must first brown the meat surface of the protective layer of hair alcohol carefully batch cut off; skin first wipe with coarse paper, and then use warm water to brush clean. Wash the whole ham to be eaten, warm water can be soaked in a small amount of lye, and then rinse with water. Ham skin such as temporary not eat, Kai temporary can still remain in the original leg, first not cut down.

Jinhua ham in addition to the main dishes, auxiliary materials, or the production of soup ideal fresh material. "Ham pigeon soup", "ham and bamboo fungus soup", "ham and phoenix claw soup", "fire velvet shrimp ball soup", "Hot Tripe and Buddha's Hand Soup", "Begonia Ham Soup", "Fish Balls Soup with Hot Mushroom", "Peanut Soup with Hot Meat", "Hot and Sour Soup with Fresh Flowers", "Golden Corn Soup with Golden Legs", "Yellow Fish Soup with Ham", "Sea Cucumber Soup with Ham", "West Lake Brasenia schreberi soup" (chicken fire Brasenia schreberi soup), as well as homemade "ham and winter melon soup", "ham and cabbage soup", and so on, up to hundreds of kinds. Ham soup dishes are easy to make, delicious, fragrant and elegant, strengthening the spleen and appetizing, known as "ham soup, mouth-watering" reputation. In addition, the production of high-level broth for flavoring (top soup), ham is the main raw material of fresh flavor. In fact, many dishes, high-grade food, such as sea cucumbers, bear's paw, shark fins, camel's paw, trotters, monkey head mushrooms and melon, etc., its own taste is light, and some even have no taste, and ham meat, fire claw, ham skin or ham bone with the cooking, before the fresh aroma of flavor, complement each other.

Jinhua ham is cured meat products, containing a certain amount of salt, so cooking ham dishes, pay extra attention to the salinity of the finished product. Ham dishes should not be used braised, dry burning, sauce, brining and other methods. Similarly, in such dishes, should not be used with ham. Cooking ham-based dishes, generally avoid the use of soy sauce, vinegar and fennel, cinnamon, curry, five-spice powder and other spices or a variety of pigments, otherwise it will change or lose the unique flavor of ham. Steamed beforehand for the raw materials used in side dishes ham, can add a small amount of sugar or rock sugar and wine to reduce salt and fresh, such as wine is more ideal. Ham dishes in addition to a few special flavor of the dishes, such as "pulled ham", "fire clip fish", "wrapped fried fire meat" and fried, paste the ham dishes, generally should not hang paste, batter, shoot powder, Need to thicken, it is also appropriate to use a thin gravy to try to maintain the ham to maintain the unique color, aroma, taste and shape of the ham. In addition, beef and mutton dishes, in addition to "grilled beef tendons" and sheep in the "ham braised lamb skin" and other special dishes, customarily rarely with ham with the composition of dishes.