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Ham

January 01, 1970

For the cured but uncooked leg of pork, see Gammon (meat). For other uses, see Ham (disambiguation).

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.[1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.

Ham
Half of a bone-in ham, studded with cloves
TypePreserved meat
Main ingredientsCured leg cut pork
  •   Media: Ham
Typical slice of ham

Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.

History

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]

Methods

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, although this is comparatively rare.[8] This process involves cleaning the raw meat, covering it in salt while it is gradually pressed to squeeze out fluid. 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] jamón serrano cures in 9–12 months, prosciutto di Parma takes more than 12 months, and Iberian ham can take up to 2 years to reach the desired flavor characteristics.[10] Many dry-cured hams, such as prosciutto, are eaten without being cooked.[11]

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.[12] 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.[13]

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).[14] 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.[14] Salt and phosphates act as strong inhibitors of proteolytic activity.[15] Animal factors influencing enzymatic activity include age, weight, and breed.[16] During the process itself, conditions such as temperature, duration, water content, redox potential, and salt content all have an effect on the meat.[14]

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.[17]

Wet-cured

Wet-cured hams are brined, which involves the immersion of the meat in a brine, sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days.[8] Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.

The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.[18]

Wet-cured ham is usually cooked, either during processing, or after ageing.[19][20][21][22][23] It is first brined, then cooked in a container and finally surface pasteurized. Italian regulations allow it to contain salt, nitrites, sugar, dextrose, fructose, lactose, maltodextrin, milk protein, soy protein, natural or modified starches, spices, gelatin, and flavorings.[24]

Smoking

Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke.

The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse.[25]

Labeling

 
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.

Protected designations

A number of hams worldwide have some level of protection of their unique characteristics, usually relating to their method of preservation or location of production or processing. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical indication.

Belgium
Bulgaria
China
Czech Republic
Croatia
France
  • Jambon noir de Bigorre (PDO), made from black gascon pigs
  • Jambon de kintoa (PDO), made from basque pigs
  • Jambon de Corse (PDO), made from black nustrale pigs
  • Jambon de Bayonne (PGI)
  • Jambon d'Auvergne (PGI)
  • Jambon de l'Ardèche (PGI)
  • Jambon de Lacaune (PGI)
  • Jambon de Vendée (PGI)
  • Jambon sec des Ardennes (PGI)
  • Jambon de Luxeuil
  • Jambon du Limousin, made from black cul-noir pigs
  • Jambon de Savoie
  • Jambon du Périgord
  • Jambon des Pyrénées
Germany
Italy
Luxembourg
Montenegro
Portugal
Slovenia
Spain
United Kingdom
United States

Uses

 
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. Cooked ham joints are a popular dish around Christmas time, particularly in the Anglosphere and Northern Europe. Gammon can also served as gammon steaks, which are fried or grilled, and served in a similar manner to bacon.[31]


See also

References

  1. ^ "Bacon: Bacon and Ham Curing" in Chambers's Encyclopædia. London: George Newnes, 1961, Vol. 2, p. 39.
  2. ^ Filippini, Maria Antonietta (26 September 2013). "Quegli Etruschi che vendevano prosciutti" [Those Estruscan that sold hams]. Gazzetta di Mantova (in Italian).
  3. ^ Callow, EH (December 1947). "The Action of Salts and other Substances Used in the Curing of Bacon and Ham". British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
  4. ^ a b Zeuthen, Peter (2008). Meat Fermentation Worldwide: History and Principles. John Wiley & Sons. ISBN 978-0-470-37634-8.
  5. ^ Larousse Gastronomique. Hamlyn. 2009. ISBN 978-0-600-62042-6.
  6. ^ Brown, Lesley, ed. (2007). Shorter Oxford English Dictionary. Vol. II (Sixth ed.). Oxford: Oxford University press. p. 3611.
  7. ^ (PDF). Food Standards Agency Scotland. p. 31. Archived from the original (PDF) on 20 November 2012. Retrieved 10 October 2013.
  8. ^ a b "Curing Methods". Meat and Sausages.com.
  9. ^ Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham", Meat Science, 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
  10. ^ Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham". European Food Research and Technology. 213 (2): 83–87. doi:10.1007/s002170100355. S2CID 84654103.
  11. ^ "'Taste My Prosciutto', He Said With a Drawl (Published 2003)". New York Times. 17 September 2003. Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked. ... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)
  12. ^ Wierbicki, Eugen; Howker, John J (1976). "Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham". Journal of Food Science. 41 (5): 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
  13. ^ Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
  14. ^ a b c Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
  15. ^ Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
  16. ^ Sárraga, Carmen; Gil, Marta; García-Regueiro, José Antonio (1993). "Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs". Journal of the Science of Food and Agriculture. 62 (1): 71–75. doi:10.1002/jsfa.2740620110.
  17. ^ Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis". Meat Science. 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
  18. ^ Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.
  19. ^ Toldrá, F.; Reig, M. (2016). "Cooked Ham". Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Retrieved 24 October 2021.
  20. ^ Alexander, Maurice A.; Stringer, William C. (n.d.). "Country Curing Hams". Extension - University of Missouri. Retrieved 24 October 2021.
  21. ^ . FineCooking. Archived from the original on 19 March 2022. Retrieved 27 October 2021.
  22. ^ "Tesco Prosciutto Cotto 100G". Tesco. n.d. from the original on 27 January 2021. Retrieved 27 October 2021.
  23. ^ "Naturals Prosciutto Cotto (made in New Jersey, US)". Rovagnati US. Retrieved 27 October 2021.
  24. ^ Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" [1]
  25. ^ Wittkowski, Reiner; Ruther, Joachim; Drinda, Heike; Rafiei-Taghanaki, Foroozan "Formation of smoke flavor compounds by thermal lignin degradation" ACS Symposium Series (Flavor Precursors), 1992, volume 490, pp 232–243. ISBN 9780841222229
  26. ^ "9 CFR 317.8 – False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers". Legal Information Institute.
  27. ^ "Zdaj uradno originalen: kraški pršut zaščiten v EU". 15 June 2012.
  28. ^ Regulator Agency of the Serrano Ham D.O., Jamón de Teruel.com
  29. ^ . 22 May 2008. Archived from the original on 22 May 2008. Retrieved 8 September 2013.
  30. ^ A colour atlas of food quality control, section "Brine curing", pages 65 and 66. Jane P. Sutherland, A. H. Varnam
  31. ^ "What's the Difference Between Gammon & Ham?". LovePork. Retrieved 6 March 2024.

External links

 
Wikimedia Commons has media related to Ham (food).
 
Wikibooks Cookbook has a recipe/module on
  • Ham

January 01, 1970
cured, uncooked, pork, gammon, meat, other, uses, disambiguation, pork, from, that, been, preserved, curing, with, without, smoking, processed, meat, term, includes, both, whole, cuts, meat, ones, that, have, been, mechanically, formed, half, bone, studded, wi. For the cured but uncooked leg of pork see Gammon meat For other uses see Ham disambiguation Ham is pork from a leg cut that has been preserved by wet or dry curing with or without smoking 1 As a processed meat the term ham includes both whole cuts of meat and ones that have been mechanically formed HamHalf of a bone in ham studded with clovesTypePreserved meatMain ingredientsCured leg cut pork Media Ham Typical slice of ham Ham is made around the world including a number of regional specialties In addition numerous ham products have specific geographical naming protection Contents 1 History 2 Methods 2 1 Dry cured 2 2 Wet cured 2 3 Smoking 3 Labeling 3 1 Protected designations 4 Uses 5 See also 6 References 7 External linksHistoryThe 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 MethodsHam 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 nbsp 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 although this is comparatively rare 8 This process involves cleaning the raw meat covering it in salt while it is gradually pressed to squeeze out fluid 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 jamon serrano cures in 9 12 months prosciutto di Parma takes more than 12 months and Iberian ham can take up to 2 years to reach the desired flavor characteristics 10 Many dry cured hams such as prosciutto are eaten without being cooked 11 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 12 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 13 The dry curing of ham involves a number of enzymatic reactions The enzymes involved are proteinases cathepsins B D H amp L and calpains and exopeptidases peptidase and aminopeptidase 14 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 14 Salt and phosphates act as strong inhibitors of proteolytic activity 15 Animal factors influencing enzymatic activity include age weight and breed 16 During the process itself conditions such as temperature duration water content redox potential and salt content all have an effect on the meat 14 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 17 Wet cured Wet cured hams are brined which involves the immersion of the meat in a brine sometimes with other ingredients such as sugar also added for flavour The meat is typically kept in the brine for around 3 to 14 days 8 Wet curing also has the effect of increasing volume and weight of the finished product by about 4 The wet curing process can also be achieved by pumping the curing solution into the meat This can be quicker increase the weight of the finished product by more than immersion and ensure a more even distribution of salt through the meat This process is quicker than traditional brining normally being completed in a few days 18 Wet cured ham is usually cooked either during processing or after ageing 19 20 21 22 23 It is first brined then cooked in a container and finally surface pasteurized Italian regulations allow it to contain salt nitrites sugar dextrose fructose lactose maltodextrin milk protein soy protein natural or modified starches spices gelatin and flavorings 24 Smoking Ham can also be additionally preserved through smoking in which the meat is placed in a smokehouse or equivalent to be cured by the action of smoke The main flavor compounds of smoked ham are guaiacol and its 4 5 and 6 methyl derivatives as well as 2 6 dimethylphenol These compounds are produced by combustion of lignin a major constituent of wood used in the smokehouse 25 Labeling nbsp Hams aging in an atmospherically controlled storage room in Mazerolles Bearn Pyrenees 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 Protected designations A number of hams worldwide have some level of protection of their unique characteristics usually relating to their method of preservation or location of production or processing Dependent on jurisdiction rules may prevent any other product being sold with the particular appellation such as through the European protected geographical indication Belgium Jambon d Ardenne Wallonia Bulgaria Elenski but Elena China Anfu ham Jiangxi Jinhua ham Jinhua Rugao ham Rugao Xuanwei ham Xuanwei Czech Republic Prazka Sunka Prague Ham Prague Croatia Prsut France Jambon noir de Bigorre PDO made from black gascon pigs Jambon de kintoa PDO made from basque pigs Jambon de Corse PDO made from black nustrale pigs Jambon de Bayonne PGI Jambon d Auvergne PGI Jambon de l Ardeche PGI Jambon de Lacaune PGI Jambon de Vendee PGI Jambon sec des Ardennes PGI Jambon de Luxeuil Jambon du Limousin made from black cul noir pigs Jambon de Savoie Jambon du Perigord Jambon des Pyrenees Germany Ammerlander Schinken Ammerland Schwarzwalder Schinken Black Forest Westfalischer Schinken Westphalia Italy Prosciutto di Parma Parma Prosciutto di San Daniele San Daniele del Friuli Speck Alto Adige South Tyrol Vallee d Aoste Jambon de Bosses Saint Rhemy en Bosses Aosta Valley Luxembourg Eisleker ham Oesling region Montenegro Njeguska prsuta Njegusi Montenegro Portugal Portuguese Fiambre not to be confused with Guatemalan fiambre Presunto Jamon Iberico Slovenia Kraski prsut 27 Spain Jamon serrano 28 Jamon Iberico 29 made from the Black Iberian pig breeds Lacon Gallego from Galicia United Kingdom Wiltshire cure ham 30 United States Smithfield ham Smithfield VirginiaUses nbsp A platter of ham and cheese sliced for sandwiches nbsp 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 Cooked ham joints are a popular dish around Christmas time particularly in the Anglosphere and Northern Europe Gammon can also served as gammon steaks which are fried or grilled and served in a similar manner to bacon 31 See alsoList of hams List of ham dishes List of smoked foods Christmas ham Ham and eggs Turkey ham Spam food References Bacon Bacon and Ham Curing in Chambers s Encyclopaedia London George Newnes 1961 Vol 2 p 39 Filippini Maria Antonietta 26 September 2013 Quegli Etruschi che vendevano prosciutti Those Estruscan that sold hams Gazzetta di Mantova in Italian Callow EH December 1947 The Action of Salts and other Substances Used in the Curing of Bacon and Ham British Journal of Nutrition 1 2 3 269 274 doi 10 1079 bjn19470037 PMID 18907930 a b Zeuthen Peter 2008 Meat Fermentation Worldwide History and Principles John Wiley amp Sons ISBN 978 0 470 37634 8 Larousse Gastronomique Hamlyn 2009 ISBN 978 0 600 62042 6 Brown Lesley ed 2007 Shorter Oxford English Dictionary Vol II Sixth ed Oxford Oxford University press p 3611 Labelling and Composition of Meat Products Guidance Notes PDF Food Standards Agency Scotland p 31 Archived from the original PDF on 20 November 2012 Retrieved 10 October 2013 a b Curing Methods Meat and Sausages com Zhou G H Zhao G M 2007 Biochemical changes during processing of traditional Jinhua ham Meat Science 77 1 114 120 doi 10 1016 j meatsci 2007 03 028 PMID 22061402 Sentandreu Miguel Angel Toldra Fidel 2001 Dipeptidyl peptidase activities along the processing of Serrano dry cured ham European Food Research and Technology 213 2 83 87 doi 10 1007 s002170100355 S2CID 84654103 Taste My Prosciutto He Said With a Drawl Published 2003 New York Times 17 September 2003 Dry curing with salt helps prevent bacterial growth making the hams safe to eat uncooked prosciutto crudo is raw air dried pork although safe and ready to eat thanks to the curing process Wierbicki Eugen Howker John J 1976 Effect of salt phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham Journal of Food Science 41 5 1116 1121 doi 10 1111 j 1365 2621 1976 tb14399 x Jakszyn P Gonzalez C A 2006 Nitrosamine and related food intake and gastric and oesophageal cancer risk A systematic review of the epidemiological evidence World Journal of Gastroenterology 12 27 4296 4303 doi 10 3748 wjg v12 i27 4296 PMC 4087738 PMID 16865769 a b c Toldra Fidel Flores Monica 1998 The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry Cured Ham Critical Reviews in Food Science and Nutrition 38 4 351 352 doi 10 1080 10408699891274237 PMID 9626490 Sarraga Carmen Gil Marta Arnau Jacint Monfort Josep M 1989 Effect of curing salt and phosphate on the activity of porcine muscle proteases Meat Science 24 4 241 249 doi 10 1016 0309 1740 89 90042 9 PMID 22054673 Sarraga Carmen Gil Marta Garcia Regueiro Jose Antonio 1993 Comparison of calpain and cathepsin B L and D activities during dry cured ham processing from heavy and large white pigs Journal of the Science of Food and Agriculture 62 1 71 75 doi 10 1002 jsfa 2740620110 Vestergaard Christian Erbou Soren G Thauland Torunn Adler Nissen Jens Berg Per January 2005 Salt distribution in dry cured ham measured by computed tomography and image analysis Meat Science 69 1 9 15 doi 10 1016 j meatsci 2004 06 002 PMID 22062634 Deibel RH Niven CF September 1958 The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines Applied Microbiology 6 5 323 327 doi 10 1128 AM 6 5 323 327 1958 PMC 1057423 PMID 13571973 Toldra F Reig M 2016 Cooked Ham Encyclopedia of Food and Health Science Direct pp 303 306 doi 10 1016 B978 0 12 384947 2 00369 X ISBN 9780123849533 Retrieved 24 October 2021 Alexander Maurice A Stringer William C n d Country Curing Hams Extension University of Missouri Retrieved 24 October 2021 Prosciutto Cotto Ingredient FineCooking FineCooking Archived from the original on 19 March 2022 Retrieved 27 October 2021 Tesco Prosciutto Cotto 100G Tesco n d Archived from the original on 27 January 2021 Retrieved 27 October 2021 Naturals Prosciutto Cotto made in New Jersey US Rovagnati US Retrieved 27 October 2021 Decreto 21 Settembre 2005 Disciplina della produzione e della vendita di taluni prodotti di salumeria Section I Prosciutto cotto 1 Wittkowski Reiner Ruther Joachim Drinda Heike Rafiei Taghanaki Foroozan Formation of smoke flavor compounds by thermal lignin degradation ACS Symposium Series Flavor Precursors 1992 volume 490 pp 232 243 ISBN 9780841222229 9 CFR 317 8 False or misleading labeling or practices generally specific prohibitions and requirements for labels and containers Legal Information Institute Zdaj uradno originalen kraski prsut zasciten v EU 15 June 2012 Regulator Agency of the Serrano Ham D O Jamon de Teruel com Campana informativa sobre los Productos del Iberico del Ministerio de Agricultura de Espana 22 May 2008 Archived from the original on 22 May 2008 Retrieved 8 September 2013 A colour atlas of food quality control section Brine curing pages 65 and 66 Jane P Sutherland A H Varnam What s the Difference Between Gammon amp Ham LovePork Retrieved 6 March 2024 External links nbsp Wikimedia Commons has media related to Ham food nbsp Wikibooks Cookbook has a recipe module on Ham 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 Retrieved from https en wikipedia org w index php title Ham amp oldid 1222624315, wikipedia, wiki, book, books, library,

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