When we say Ham, we are actually referring to pork from a leg cut that is preserved by means of using wet curing or dry curing, with smoking or without smoking. Since ham is a processed meat, the term itself involves those that are formed mechanically as well as the whole cuts of meat.
We want you to know that ham is made all over the world and this includes a number of specialties from every region and several varieties from their country of origin. That is not it at all as we also want you to know about how there are certain ham products that go with geographical naming protection, indicating their place of origin and the protection they get from it. Below, we will be listing down the things that are done when processing ham therefore, if you find this interesting and you want to know more about it, then you better read until the very end. You can learn more at www.amigofoods.com.
Another thing about ham that you should be aware of is the fact that it is produced by means of curing raw pork with the use of salt, which is pertained to as dry curing, or through brining, which is pertained to as wet curing. As for smoking, depending on the need for it, it might be done during ham curing. Salt is not the only condiment used in curing ham as there are other ingredients utilized for it as well like saffron and black pepper. Do check out www.amigofoods.com for info.
In the traditional way of curing ham, they are only making the most use of salt as the curative agent, however, this is something comparatively rare. Dry curing ham will start by cleaning the raw meat then covering it with salt while pressing it gradually to drain out all the blood left. If you want to add flavor to the ham you are making, you can add spices and herbs during the said step. Right after that, the hams are then washed and then hung dry in a place that is temperature-regulated and dark. Then the hams will then be hung to air for another span of time. When it comes to the amount of time that a ham must be cured, it actually depends on the type of ham being made as there are those that take two years to reach the desired flavor and taste, those that lasts for more than twelve months while there are some that takes nine to twelve months. On the contrary of it, for some ham, they only have to be dry cured for more or less eight to ten months for the desired taste and flavor to be achieved. Also, here are some of the perfect recipes for a mexican dinner: http://www.amigofoods.com/purifo.html