Ham

The preserving of pork leg as ham has a long history, with traces of production of cured ham among the Etruscan civilization known in the 6th and 5th century BC.[2]

Cato the Elder wrote about the "salting of hams" in his De agri cultura tome around 160 BC.[3]

There are claims that the Chinese were the first people to mention the production of cured ham.[4] Larousse Gastronomique claims an origin from Gaul.[5] It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.[4]

The modern word "ham" is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant "crooked". It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.[6]

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.[7]

Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. Additionally, smoking may be employed, and seasonings may be added.

Dry-cured

Sea salt being added to raw pork leg as part of a dry cure process

Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, although this is comparatively rare.[8] This process involves cleaning the raw meat, covering it in salt while it is gradually pressed draining all the blood. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.

The duration of the curing process varies by the type of ham. For example, Jinhua ham takes approximately 8 to 10 months to complete,[9] Serrano ham cures in 9–12 months, Parma ham takes more than 12 months, and Iberian ham can take up to 2 years to reach the desired flavor characteristics.[10]

Most modern dry cure hams also use nitrites (either sodium nitrite or potassium nitrite), which are added along with the salt. Nitrites are used because they prevent bacterial growth and, in a reaction with the meat's myoglobin, give the product a desirable dark red color. The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat.[11] Because of the toxicity of nitrite, some areas specify a maximum allowable content of nitrite in the final product. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.[12]

The dry curing of ham involves a number of enzymatic reactions. The enzymes involved are proteinases (cathepsins – B, D, H & L, and calpains) and exopeptidases (peptidase and aminopeptidase).[13] These enzymes cause proteolysis of muscle tissue, which creates large numbers of small peptides and free amino acids, while the adipose tissue undergoes lipolysis to create free fatty acids.[13] Salt and phosphates act as strong inhibitors of proteolytic activity.[14] Animal factors influencing enzymatic activity include age, weight, and breed.[15] During the process itself, conditions such as temperature, duration, water content, redox potential, and salt content all have an effect on the meat.[13]

The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through CT scanning.[16]

Dry-cured ham is usually eaten without being cooked.[17]

Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques

In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the Code of Federal Regulations (CFR) says that "the word 'ham', without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine".[26]

In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United States, a "smoked" ham must have been smoked by hanging over burning wood chips in a smokehouse or an atomized spray of liquid smoke such that the product appearance is equivalent; a "hickory-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.

Whole fresh pork leg can be labeled as fresh ham in the United States.

A platter of ham and cheese sliced for sandwiches

A Finnish Christmas ham

Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich. Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It is also a popular topping for pizza in the United States.

In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditionally cured before being cut from a side of pork along with bacon. When cooked, gammon is ham. Such roasts are a traditional part of British Christmas dinners.

As a processed meat, there has been concern over the health effects of ham consumption.[31] A meta-analysis study from 2012 has shown a statistically relevant correlation between processed meat consumption and the risk of pancreatic cancer, with an increase in consumption of 50 grams (1.8 oz) per day leading to a 19% increase in risk.[32]

This supported earlier studies, including the 2007 study "Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective", by the World Cancer Research Fund and the American Institute for Cancer Research,[33] which reviewed more than 7,000 studies published worldwide.[34] Among the recommendations was that, except for very rare occasions, people should avoid eating ham or other processed meats – cured, smoked, salted or chemically preserved meat products such as bacon, hot dogs, sausage,[35] salami,[36] and pastrami. The report states that once an individual reaches the 510 grams (18 oz) weekly limit for red meat, every 48 grams (1.7 oz) of processed meat consumed a day increases cancer risk by 21%.[34]

A European cohort study from 2013 also positively correlated processed meat consumption with higher all-cause mortality, with an estimation that 3.3% of the deaths amongst participants could have been prevented by consuming an average of less than 20 grams (0.71 oz) of processed meat per day over the course of the study.[37]

• Christmas ham
• Ham and eggs
• List of ham dishes
• List of hams
• List of smoked foods
• Spam
• Turkey ham

Wikibooks Cookbook has a recipe/module on

• Ham

Wikimedia Commons has media related to Ham (food).

• Ham history Archived 6 September 2015 at the Wayback Machine
• Ham and food safety at the United States Department of Agriculture
• The Cook's Thesaurus: "ham"