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Ham is pork from a leg cut that has been preserved by either wet or dry curing and with or without smoking. As a processed meat, the term "Ham" includes both whole cuts of meat and ones that have been mechanically formed which are almost always made using cuts of pork other than a leg cut. Ham is made around the world, including a vast number of regional specialties. The preserving of a pork leg as Ham has a long history, with Cato the Elder writing about the "salting of Hams" in his De Agri Cultura tome around 160 BC. “We” have basically two cuts of Ham: Shank portion and the Butt portion. The Shank has less lean meat, but is by far the tenderest. Salt cured (Country Ham) requires extensive rinsing prior to consumption to remove most of the Salt. Sugar Cured (City Ham) may be consumed as-is. Bacon wrapping without burning the food is an art - explained here.

RON K’S KITCHEN

HAM & BACON

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