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Ham with cloves

Ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion. Look up ham, Ham, HAM in Wiktionary, the free dictionary. ... Download high resolution version (928x828, 378 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (928x828, 378 KB) Wikipedia does not have an article with this exact name. ... This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ... In humans the thigh is the area between the pelvis and buttocks and the knee. ... The term rump can mean The buttocks or backside of the human body the corresponding part of an animal, as in rump steak, a cut of meat In politics, a remnant of a larger political grouping that continues to exist after the group has formally dissolved or been abolished. ... For other uses, see Animal (disambiguation). ... Slaughter is the term used to describe the killing and butchering of domestic livestock. ... This article is about the food. ... For other uses, see Pork (disambiguation). ... In anatomy, the hip is the bony projection of the femur which is known as the greater trochanter, and the overlying muscle and fat. ... For other uses, see Pig (disambiguation). ... Binomial name Linnaeus, 1758 The wild boar (Sus scrofa) is the wild ancestor of the domestic pig. ... In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ...


Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and ageing. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry ageing. R-phrases 36 S-phrases none Flash point Non-flammable Related Compounds Other anions NaF, NaBr, NaI Other cations LiCl, KCl, RbCl, CsCl, MgCl2, CaCl2 Related salts Sodium acetate Supplementary data page Structure and properties n, εr, etc. ... Made of Porn and sex things Inhalation respiratory irritation Skin May cause irritation. ... Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. ... This article is about sugar as food and as an important and widely traded commodity. ...


The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety,[citation needed] in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking. Traditional wet cured ham includes the English Wiltshire ham and the French Jambon de Paris. For other uses, see England (disambiguation). ... This article is about the capital of France. ...


Dry-cured varieties include Italian prosciutto crudo [proʃ'ʃut:to di 'parma] (prosciutto di Parma, prosciutto di San Daniele, prosciutto di Carpegna, prosciutto di Modena, prosciutto Toscano, prosciutto Veneto Berico-Euganeo, Valle d’Aosta Jambon de Bosses, prosciutto di Norcia) and the Spanish Jamon serrano and jamón ibérico (notably the Cured iberic Ham of Guijuelo). The United States has country ham (including Virginia ham), which might or might not be smoked. England has the York ham. Germany's Westphalian ham is usually smoked over juniper, in Belgium there is the smoked Ardennes ham, and from China there is the unsmoked Jinhua ham. In Bulgaria the specific Elenski but is produced. In Iran, the dry-cured Zard Kūh ham is produced. Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ... Prosciutto is a dry-cured ham from central and northern Italy and from Slovenia (Kras), where it is called pršut. ... Jamón serrano (literally mountain ham) is a dry-cured Spanish ham, which is generally served raw in thin slices, similar to the Italian prosciutto. ... Black leg Jamón Ibérico . ... Smithfield ham is a variety of cured ham from the United States, associated with Smithfield, Virginia. ... For other uses, see England (disambiguation). ... For other places named Westphalia, see Westphalia (disambiguation). ... Species Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. ... The Ardennes (IPA pronunciation: ) (Dutch: Ardennen) is a volcanic region of extensive forests and rolling hill country, primarily in Belgium and Luxembourg, but stretching into France (lending its name to the Ardennes département and the Champagne-Ardenne région). ... Jinhua ham (金華火腿, 金华火腿; pinyin:jÄ« huá huó tuí) is a type of dry-cured ham produced in Jinhua city, Zhejiang province of China. ... Several rounds of elenski but Elenski but (Bulgarian: еленски бут or (more precisely but less commonly) бут по еленски, sometimes translated as Elena round or Elena leg) is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. ...


Ham is also processed into other meat products such as Spam luncheon meat. Baked ham is also a traditional dish served on Easter. This article is about the canned meat product. ... This article is about the Christian festival. ...

Contents

Italy

In Italy, ham is called prosciutto, and can be either raw (prosciutto crudo) or cooked (prosciutto cotto). Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ...


Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BCE). This article refers to the state which existed from the 6th century BC to the 1st century BC. For alternate meanings, see Roman Republic (18th century) and Roman Republic (19th century). ... The 4th century BC started the first day of 400 BC and ended the last day of 301 BC. It is considered part of the Classical era, epoch, or historical period. ... The 3rd century BC started the first day of 300 BC and ended the last day of 201 BC. It is considered part of the Classical era, epoch, or historical period. ...


Modern Italian and European Union legislation grants a protected designation of origin to several raw hams, which specify where and how these types of ham can be produced. There are several such hams from Italy, each one with a peculiar production process. Parma ham, the so called Prosciutto di Parma, has almost 200 producers concentrated in the eastern part of Parma Province. Its production is regulated by a quality consortium that recognizes qualifying products with distinctive mark. Only larger fresh hams are used (12-13 kilograms). Curing uses relatively little salt, but can include garlic salt and sugar producing a sweeter meat. After salting, the meat is sealed with pig fat over the exposed muscle tissue, which slows drying. Curing occurs over a minimum 12 months. This curing method uses only salt, without nitrates and without spices. No conserving substances added. San Daniele ham (Prosciutto di San Daniele) is the most similar to Parma ham, especially the low quantity of salt added to the meat, and is the most prized ham. Other raw hams include the so called "nostrani" or "nazionali" or "toscani", they are more strongly flavoured and are produced using a higher quantity of salt. It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ... Parma is a city in the Italian region of Emilia-Romagna, famous for its architecture and the fine countryside around it. ... Prosciutto is a dry-cured ham from central and northern Italy and from Slovenia (Kras), where it is called pršut. ... Parma (It. ...


France

Main article: Bayonne ham

Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or the Basque country). France produces many other types of ham. Mark applied to each Bayonne ham. ... Bayonne (French: Bayonne, pronounced ; Gascon Occitan and Basque: Baiona) is a city and commune of southwest France at the confluence of the Nive and Adour rivers, in the Pyrénées-Atlantiques département, of which it is a sous-préfecture. ...


Jambon de Paris is a wet-cured, boneless ham and baked in shape. The ham is of superior quality product prepared from fresh, unfrozen pork thighs without adding polyphosphates.


Germany

  • Black Forest ham, also known as Schwarzwälder Schinken, is from the Black Forest region of Germany. It is seasoned, dry cured, then smoked over sawdust and fir brush.
  • Westphalian ham is created from pigs raised in the Westphalian Forest and fed acorns. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches [1].

Hormel â„¢ Black Forest ham Black Forest ham, or Schwarzwälder Schinken in German, is a variety of smoked ham produced in the Black Forest region of Germany. ... A map of Germany, showing the Black Forest in red. ... Sawdust is composed of fine particles of wood. ... FIR may stand for: finite impulse response (a property of some digital filters) far infrared, i. ... Westphalia (in German, Westfalen) is a (historic) region in Germany, centred on the cities of Dortmund, Münster, Bielefeld, and Osnabrück and now included in the Bundesland of North Rhine-Westphalia (and the (south-)west of Lower Saxony). ... For other uses, see Beech (disambiguation). ... Species Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. ...

Portugal

Traditional ham from Chaves

There is a small city near the border with Spain, in northern Portugal region. The name of city is Chaves. The Ham of Chaves its only manufactured in a very limited area of that region and with Protected Denomination of Origin. The Ham of Chaves is at 900m altitude and the everyday temperature range is really big, which makes the ageing and cure of Chaves ham really unique. This cured ham is made from the back legs of the Portuguese white pork. The taste and flavour are rich and intense, healthy and nourishing product. This porks that have eaten natural grass and conditions from the mountains, with the north wind coming from the high tips of Trás-os-Montes, are elaborated following the tradition of the natural curing process; the cradle of the best traditional Chaves smoked ham. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Location  - Region  - Subregion  - District or A.R.   Norte Alto Trás-os-Montes Vila Real Mayor  - Party João Gonçalves Baptista PSD Area 591. ... Location  - Region  - Subregion  - District or A.R.   Norte Alto Trás-os-Montes Vila Real Mayor  - Party João Gonçalves Baptista PSD Area 591. ... Photo of the village of Urjais, concelho of Chaves, by J.B. Cesar Tras-os-Montes is a historical province of Portugal located in the northeastern corner of the country. ...

Spain

Jamon iberico.

One of the more exacting ham regulatory practices can be found in Spain. Not only are hams classified according to preparation, but the pre-slaughter diet and region of preparation are considered important. Spanish regulators recognize three types of Iberico ham qualities: Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Black leg Jamón Ibérico . ...

  • Cebo or Campo hogs are fed only commercial feed.
  • Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives.
  • Bellota hogs are fed a diet almost exclusively of acorns (bellotas).

The regional appellations of Spanish ham (Jamón serrano) include the following: For other uses, see Acorn (disambiguation). ... A Slice of Jamón serrano Jamón serrano (literally sierra (mountain) ham) is a dry-cured Spanish ham, which is generally served raw in thin slices, similar to the Italian prosciutto. ...

  • Pedroches with Protected Denomination of Origin, from Córdoba (Andalusia).
  • Huelva, a full-flavored ham produced in Huelva (Andalusia).
  • Jabugo, a small village in Huelva bearing Spain's largest high quality ham industry.
  • Guijuelo, Gredos and Béjar, from Salamanca (Castile).
  • Extremadura, made in Cáceres and Badajoz.
  • Cured ham of Trevélez, cured at least 1,200 meters above sea level. Cured hams from Trevélez are qualified to be among the “sweetest” cured hams due to the low degree of salting necessary for the drying and maturing processes to succeed properly. Mostly this is caused by the north winds coming from the high tips of Sierra Nevada.
  • Teruel, cured at least 800 meters above sea level, with a minimum of a year of curing and aging (Serran Ham).

Pedroche is a town in the province of Córdoba, Andalusia, Spain. ... Location within Europe, Spain and Andalusia Córdoba, the Roman bridge and the Mosque-Cathedral View across the old Roman bridge towards the Mezquita Interior court of the Mezquita Córdoba redirects here. ... For other uses, see Andalusia (disambiguation). ... Huelva is a city in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalusia. ... Huelva is a city in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalusia. ... Map of Jabugo, Huelva Flag of Jabugo. ... Béjar is a city in the province of Salamanca in western Spain. ... Salamanca (population 160,000) is a city in western Spain, the capital of the province of Salamanca, which belongs to the autonomous community (region) of Castile-Leon (Castilla y León). ... This article or section needs a complete rewrite for the reasons listed on the talk page. ... Capital Mérida Official language(s) Spanish; Area  â€“ Total  â€“ % of Spain Ranked 5th  41,634 km²  8. ... The following places are called Cáceres: The Cáceres province in Spain. ... Location Badajoz, Spain location Coordinates : Time Zone : CET (GMT +1) - summer: CEST (GMT +2) General information Native name Badajoz (Spanish) Spanish name Badajoz Founded 875 Area code 34 (Spain) + 924 (Badajoz) Website http://www. ... Rio Trevélez upstream of the town, early spring Trevélez is a town in the community of Andalucía, Spain. ... View of the mudéjar Cathedral of Teruel Teruel is a city in Aragon, Spain, the capital of Teruel Province. ... The Serran Ham is and has been one of the most characteristical elements in the Spanish Gastronomy. ...

USA

In the United States, ham is regulated primarily on the basis of its cure and water content. The USDA recognizes the following categories: USDA redirects here. ...


Fresh ham is an uncured hind leg of pork. Country Ham is uncooked, cured, dried, smoked-or-unsmoked, made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder. Smithfield ham, a country ham, must be grown and produced in or around Smithfield, Virginia, to be sold as such. Smithfield ham is a variety of cured ham from the United States, associated with Smithfield, Virginia. ... Smithfield ham or country ham is a variety of cured ham from the United States, associated with the Southern United States and Smithfield, Virginia in particular. ... Smithfield is a town located in Isle of Wight County, in the South Hampton Roads region of Virginia in the United States. ...

Sliced ham

For most other purposes, under US law, a "ham" is a cured hind leg of pork that is at least 20.5% protein (not counting fat portions) and contains no added water. However, "ham" can be legally applied to such things as "turkey ham" if the meat is taken from the thigh of the animal. If the ham has less than 20.5% but is at least 18.5% protein, it can be called "ham with natural juices". A ham that is at least 17.0% protein and up to 10% added solution can be called "ham—water added". Finally, "ham and water product" refers to a cured hind leg of pork product that contains any amount of added water, although the label must indicate the percent added ingredients. If a ham has been cut into pieces and moulded, it must be labelled "sectioned and formed" or "chunked and formed". Download high resolution version (949x943, 85 KB)picture: ham File links The following pages link to this file: Ham Categories: GFDL images ... Download high resolution version (949x943, 85 KB)picture: ham File links The following pages link to this file: Ham Categories: GFDL images ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ...


In addition to the main categories, some processing choices can affect legal labelling. A 'smoked' ham must have been smoked by hanging over burning wood chips in a smokehouse, and a "hickory-smoked" ham must have been smoked over hickory. Injecting "smoke flavour" is not legal grounds for claiming the ham was "smoked". Hams can only be labelled "honey-cured" if honey was at least 50% of the sweetener used and has a discernible effect on flavour. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product. Smokehouse was a humour magazine published by Popular Magazines in the 1930s. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... For other uses, see Honey (disambiguation). ... Cholesterol is a sterol (a combination steroid and alcohol). ...


One of the most popular and expensive hams in the United States is Smithfield or Virginia ham. Through a special curing process Smithfield ham ages. In that time a fungal coat forms over the outside of the ham while the rest of the meat continues to age. This process produces a distinctive flavour, but the fungal layer must be scrubbed off of the ham before being cooked or served. Smithfield ham is a variety of cured ham from the United States, associated with Smithfield, Virginia. ... Smithfield ham is a variety of cured ham from the United States, associated with Smithfield, Virginia. ...


Turkey ham, a boneless product made from pressed dark meat, is a popular low-fat alternative to traditional ham in the US.[1]


A spiral-slicing process has become popular for boneless hams sold by delicatessens in the US.[2]


China

In China, there exist many ways of preparing ham. One of which is to dig hollows in the side of a ham and filled with pieces of soft tofu. After the combination, the ham is spiced and cooked, then removed from the oven; lastly the tofu is extracted and eaten with gusto while the ham itself is discarded. This technique is documented in the cultural encyclopaedia avec chrestomathy avec cookbook, Swallowing Clouds, by Anthony Zee. Chrestomathy (Greek, from the words khrestos, useful, and mathein, to know) is a selection of linguistic writings which can help you to learn a language. ... For the 2005 Missy Elliott album, see The Cookbook. ... Anthony Zee is a physicist, currently a professor at the Kavli Institute for Theoretical Physics in Santa Barbara, California. ...


Religious prohibitions

Ham is not permitted for consumption by the Jain, Jewish, Muslim, Seventh-day Adventist and Rastafarian faiths. The Jewish, Muslim and Rastafarian dietary laws prohibiting pork are known as Kashrut, Halal and Ital, respectively. Jain and Jaina redirect here. ... This article or section does not cite its references or sources. ... For people named Islam, see Islam (name). ... The Seventh-day Adventist (abbreviated Adventist[1]) Church is a Christian denomination which is distinguished by its observance of Saturday, the seventh day of the week, as the Sabbath. ... Haile Selassie I The Rastafari movement, or Rasta, is a cultural value system that accepts Haile Selassie I, the former Emperor of Ethiopia, as God incarnate, whom they call Jah. ... The circled U indicates that this product is certified as kosher by the Orthodox Union (OU). ... Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ... I-tal or ital means Vital. ...


See also

Julskinka Wikibooks Cookbook has an article on Christmas ham A Christmas Ham is a traditional ingredient in the Finnish and Swedish Christmas celebrations. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ...

External links

  • United States Department of Agriculture: Focus on Ham
  • Some suggestions to choose a good Spanish Ham in Spanish,French,English and Italian
  • Spanish Ham Information
  • Ham Varieties and Terminology at About.com

Screenshot of About. ...

References

  1. ^ Turkey Ham
  2. ^ Patents & Press Releases: Benefits to the Franchisee of Logan Farms Spiral Slicing Technologies
Wikibooks Cookbook has an article on
Ham

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