Ham is pork leg that has been marinated for a long time. It tastes salty and hard. It's not easy to stew when cooking. It is easier to stew with white sugar before cooking, and the taste will be more delicious.
For example, beef leg, lamb leg, pig leg and chicken leg are the hind legs of pickled animals after curing, smoking, fermentation and drying. General "sandwich ham", also known as "turkey" and "blue smoked", is made of pig hind legs or minced pork and beef, and originated in Jinhua, Zhejiang. Jinhua ham is the most famous.
Preservation method of ham
1, saved as a whole
When the ham is not cut, it should be hung in a cool and ventilated place for storage, and edible oil should be often applied to the ham to prevent mildew and pests.
If dried in a proper ventilated environment, the whole ham in bulk can be stored for more than 65,438+0 years. If it is cut, the storage time should not exceed 6 months. Although the contact with air will be reduced after the treatment, bacteria and microorganisms will still start to multiply in large quantities, which will easily affect the quality of ham and lose its original flavor if it takes too long.
Some hams can even be stored for more than 10 years, but hams stored in the market for more than 10 years are generally regarded as collectibles because of their hard meat and little nutritional value.
2. Save after cutting
After the ham is cut, coating a layer of cooking oil on the incision and sticking a layer of plastic wrap to keep it fresh can reduce the pungent and unpleasant taste of the incision caused by air oxidation.
Ham producing area
Ham is to commemorate Zong Ze, a famous anti-gold star in Song Dynasty.
Zong Ze is an eagle. Because he won many wars, people carried pigs to express their condolences. At that time, there was too much pork to eat, so Zong Ze ordered people to cut off the leg of the pig and pickle it. Because the pickled pork leg is wet and heavy, it is not convenient to carry in March, so it is often dried in the sun for a few days, and then hung in the wind to dry. After a long time, my legs are red as fire, and everyone calls it "ham".
On one occasion, Zong Ze dedicated the pickled leg from his hometown to Zhao Gou, Song Gaozong. When Zhao Gou saw the sliced salted leg, it was as red as fire, so he named it "ham". Pickled leg, originally unknown, was named "ham" by Song Gaozong on the recommendation of Zong Ze. Since then, it has become famous. In memory of Zong Ze, Jinhua people respectfully called him "the father of ham".