466:
3138:
496:-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
4422:
3014:
2235:
270:
113:
2628:
907:
316:, 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. 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
4411:
98:
53:
3132:
899:
277:
Traditional dry cure hams may use only salt as the curative agent, although this is comparatively rare. 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
433:
Wet-cured ham is usually cooked, either during processing, or after ageing. 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
429:
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
515:
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
426:, 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. Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.
236:
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.
647:
517:
1760:
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.
484:
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
1308:
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)
1500:
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".
1473:
Sárraga, Carmen; Gil, Marta; GarcĂa-Regueiro, JosĂ© Antonio (1993). "Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs".
1895:
481:(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".
457:, 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.
1041:
2491:
1320:
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".
399:. Animal factors influencing enzymatic activity include age, weight, and breed. During the process itself, conditions such as temperature, duration, water content,
2834:
956:
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
4266:
229:
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
154:
Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.
1438:
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases".
406:
The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through
1818:
2848:
1899:
1181:
751:
1403:
Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle
Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham".
470:
4078:
1856:
1150:
1126:
4083:
2698:
1886:
1749:
Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto"
1703:
1779:"9 CFR 317.8 – False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers"
1663:
1766:
1611:
2034:
1049:
312:), which are added along with the salt. Nitrites are used because they prevent bacterial growth and, in a reaction with the meat's
1349:"Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence"
2149:
1264:
Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of
Serrano dry-cured ham".
2917:
940:
In the United
Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as
631:
278:
are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.
3051:
2963:
2272:
1792:
477:
In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the
1934:
1299:
1022:
4365:
2938:
4228:
4088:
2184:
478:
4477:
3794:
3137:
2096:
934:
246:
136:
80:
4135:
4130:
2924:
407:
199:. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by
4271:
4203:
4093:
3636:
2722:
2424:
917:
Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the
755:
4452:
4251:
4052:
2984:
2841:
1959:
922:
690:
1537:"The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines"
733:
4062:
4037:
4005:
2989:
2861:
2756:
2751:
2746:
2693:
2169:
1641:
737:
200:
189:
1822:
1587:
101:
4467:
4338:
4281:
4213:
4115:
3641:
2771:
2728:
2384:
163:
785:
162:
The preserving of pork leg as ham has a long history, with traces of production of cured ham among the
4472:
4457:
4057:
4047:
2968:
2791:
2019:
1750:
1541:
1188:
982:
886:
742:
35:
2670:
465:
4462:
4348:
4042:
4025:
4020:
4015:
4010:
4000:
3992:
2580:
2496:
1979:
2004:
1230:
Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham",
843:
826:
814:
290:
4390:
4030:
3920:
3721:
3044:
2999:
2866:
2799:
2364:
2265:
2159:
2078:
1281:
977:
293:
can take up to 2 years to reach the desired flavor characteristics. Many dry-cured hams, such as
2806:
1216:
185:
There are claims that the
Chinese were the first people to mention the production of cured ham.
1883:
724:
4316:
4218:
3823:
3674:
3387:
2931:
2653:
2530:
2441:
1927:
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1027:
847:
443:
309:
258:
140:
132:
69:
1819:"Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España"
4385:
4286:
4180:
4175:
3684:
3596:
3522:
3507:
3457:
2785:
2179:
2056:
2014:
1974:
1599:
1558:
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1509:
1482:
1447:
1412:
1370:
1360:
1329:
1273:
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1116:
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1693:
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3616:
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3447:
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3081:
2893:
2879:
2873:
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2555:
2414:
2409:
2144:
2116:
2086:
2063:
1890:
1671:
926:
857:
400:
176:
768:
27:
Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking
4291:
4168:
4163:
4158:
3940:
3814:
3502:
3327:
3292:
3267:
3259:
3204:
3169:
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2046:
1603:
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169:
144:
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3297:
3111:
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3018:
2813:
2709:
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2486:
2476:
2258:
2091:
1994:
1451:
987:
949:
941:
911:
31:
1635:
1285:
4447:
4355:
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4311:
4195:
3880:
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3542:
3379:
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3086:
2658:
2481:
2466:
2239:
2164:
2123:
2111:
1951:
1920:
992:
972:
944:. Gammons were traditionally cured before being cut from a side of pork along with
918:
703:
547:
489:
364:
356:
3249:
1513:
1243:
1843:
4415:
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1989:
1984:
1969:
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1002:
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643:
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376:
352:
348:
344:
321:
269:
211:
128:
84:
1778:
1170:. Vol. II (Sixth ed.). Oxford: Oxford University press. p. 3611.
112:
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4370:
3890:
3885:
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3512:
3219:
3214:
3179:
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2703:
2627:
2602:
2575:
2565:
2535:
2510:
2399:
2220:
2210:
2029:
2009:
1416:
1073:"The Action of Salts and other Substances Used in the Curing of Bacon and Ham"
997:
789:
602:
568:
485:
447:
384:
336:
325:
317:
294:
282:
151:
includes both whole cuts of meat and ones that have been mechanically formed.
3838:
1365:
4208:
3930:
3828:
3809:
3779:
3631:
3591:
3557:
3527:
3462:
3287:
3209:
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2820:
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2545:
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2446:
2419:
2404:
2106:
2041:
1904:
1486:
953:
712:
694:
577:
395:
to create free fatty acids. Salt and phosphates act as strong inhibitors of
392:
368:
340:
313:
1846:, section "Brine curing", pages 65 and 66. Jane P. Sutherland, A. H. Varnam
1572:
1521:
1459:
1384:
1251:
1098:
906:
281:
The duration of the curing process varies by the type of ham. For example,
1424:
1277:
97:
4380:
4375:
4185:
3935:
3915:
3910:
3900:
3895:
3764:
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3706:
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3472:
3427:
3362:
3332:
3282:
3194:
3184:
2994:
2855:
2525:
2370:
2299:
2024:
1999:
1964:
809:
618:
559:
531:
454:
289:
cures in 9–12 months, prosciutto di Parma takes more than 12 months, and
286:
17:
1089:
1072:
4256:
4120:
3970:
3950:
3833:
3759:
3626:
3601:
3571:
3563:
3547:
3532:
3442:
3437:
3432:
3417:
3407:
3357:
3164:
3101:
3068:
2607:
2520:
2394:
2154:
803:
772:
590:
563:
493:
419:
388:
380:
360:
301:
254:
4410:
3945:
3845:
3799:
3784:
3700:
3679:
3621:
3611:
3581:
3467:
3352:
3342:
3199:
3154:
2329:
2323:
2305:
2293:
606:
572:
332:
898:
52:
4360:
3960:
3905:
3870:
3865:
3769:
3749:
3537:
3487:
3347:
3322:
3229:
3106:
2436:
2317:
2200:
2051:
1698:
957:
945:
905:
897:
728:
581:
464:
423:
273:
Sea salt being added to raw pork leg as part of a dry cure process
268:
111:
58:
3965:
3586:
3492:
3402:
3337:
3239:
3234:
3159:
3060:
2461:
2456:
1805:
223:
215:
196:
124:
3033:
2254:
1916:
3302:
3244:
3091:
2389:
2355:
2344:
2281:
1300:"'Taste My Prosciutto', He Said With a Drawl (Published 2003)"
230:
1187:. Food Standards Agency Scotland. p. 31. Archived from
1182:"Labelling and Composition of Meat Products: Guidance Notes"
469:
Hams aging in an atmospherically controlled storage room in
925:. Other variations include toasted sandwiches such as the
3029:
2250:
802:
Portuguese
Fiambre (not to be confused with Guatemalan
379:
of muscle tissue, which creates large numbers of small
1912:
1793:"Zdaj uradno originalen: kraški pršut zaščiten v EU"
1726:"Naturals Prosciutto Cotto (made in New Jersey, US)"
1634:
Alexander, Maurice A.; Stringer, William C. (n.d.).
640:
Jambon de Corse (PDO), made from black nustrale pigs
450:(or equivalent) to be cured by the action of smoke.
434:
modified starches, spices, gelatin, and flavorings.
4302:
4237:
4194:
4146:
4106:
4071:
3991:
3984:
3735:
3660:
3556:
3378:
3258:
3145:
3067:
2977:
2679:
2635:
2354:
2193:
2137:
2077:
1950:
1118:
492:
such that the product appearance is equivalent; a "
403:, and salt content all have an effect on the meat.
76:
65:
1857:"What's the Difference Between Gammon & Ham?"
1040:Filippini, Maria Antonietta (26 September 2013).
902:A platter of ham and cheese sliced for sandwiches
671:Jambon du Limousin, made from black cul-noir pigs
422:, which involves the immersion of the meat in a
285:takes approximately 8 to 10 months to complete,
442:Ham can also be additionally preserved through
2835:Butareba: The Story of a Man Turned into a Pig
1475:Journal of the Science of Food and Agriculture
1405:Critical Reviews in Food Science and Nutrition
261:may be employed, and seasonings may be added.
3045:
2266:
1928:
1664:"Prosciutto Cotto - Ingredient - FineCooking"
637:Jambon de kintoa (PDO), made from basque pigs
8:
453:The main flavor compounds of smoked ham are
187:
43:
30:For the cured but uncooked leg of pork, see
331:The dry curing of ham involves a number of
174:
3988:
3052:
3038:
3030:
2273:
2259:
2251:
1935:
1921:
1913:
1044:[Those Estruscan that sold hams].
1042:"Quegli Etruschi che vendevano prosciutti"
518:European protected geographical indication
257:, also known as wet curing. Additionally,
51:
42:
1562:
1398:
1396:
1394:
1374:
1364:
1110:
1108:
1088:
172:wrote about the "salting of hams" in his
1806:Regulator Agency of the Serrano Ham D.O.
1535:Deibel, RH; Niven, CF (September 1958).
2849:Jakers! The Adventures of Piggley Winks
1900:United States Department of Agriculture
1013:
503:Whole fresh pork leg can be labeled as
1844:A colour atlas of food quality control
1211:
1209:
1347:Jakszyn, P.; Gonzalez, C. A. (2006).
1266:European Food Research and Technology
166:known in the 6th and 5th century BC.
7:
1706:from the original on 27 January 2021
335:reactions. The enzymes involved are
57:Half of a bone-in ham, studded with
933:. It is also a popular topping for
446:, in which the meat is placed in a
300:Most modern dry cure hams also use
1604:10.1016/B978-0-12-384947-2.00369-X
1334:10.1111/j.1365-2621.1976.tb14399.x
297:, are eaten without being cooked.
25:
1353:World Journal of Gastroenterology
1168:Shorter Oxford English Dictionary
1020:"Bacon: Bacon and Ham Curing" in
4421:
4420:
4409:
3136:
3130:
3013:
3012:
2626:
2234:
2233:
96:
2918:The Tale of Little Pig Robinson
1592:Encyclopedia of Food and Health
752:Vallée d’Aoste Jambon de Bosses
500:per 100 grams of product.
430:being completed in a few days.
253:, also known as dry curing, or
2035:Valle d'Aosta Jambon de Bosses
1781:. Legal Information Institute.
948:. When cooked, gammon is ham.
634:), made from black gascon pigs
1:
4079:Countries by meat consumption
2150:Boar's Head Provision Company
1821:. 22 May 2008. Archived from
1694:"Tesco Prosciutto Cotto 100G"
1586:Toldrá, F.; Reig, M. (2016).
1514:10.1016/j.meatsci.2004.06.002
1244:10.1016/j.meatsci.2007.03.028
665:Jambon sec des Ardennes (PGI)
473:, Béarn, Pyrénées-Atlantiques
4366:Non-vegetarian food in India
4084:Countries by meat production
1452:10.1016/0309-1740(89)90042-9
1077:British Journal of Nutrition
1071:Callow, EH (December 1947).
1048:(in Italian). Archived from
4089:Food and drink prohibitions
2185:The Honey Baked Ham Company
1555:10.1128/AM.6.5.323-327.1958
1166:Brown, Lesley, ed. (2007).
603:Pražká Šunka ("Prague Ham")
479:Code of Federal Regulations
4494:
3128:
952:are a popular dish around
935:pizza in the United States
29:
4404:
4131:Psychology of eating meat
3675:Black soldier fly maggots
3008:
2925:The Tale of Pigling Bland
2624:
2288:
2229:
1417:10.1080/10408699891274237
1121:. John Wiley & Sons.
734:Prosciutto di San Daniele
656:Jambon de l'Ardèche (PGI)
233:around the 15th century.
91:
50:
4204:Beef hormone controversy
1889:6 September 2015 at the
1366:10.3748/wjg.v12.i27.4296
1219:. Meat and Sausages.com.
630:Jambon noir de Bigorre (
488:or an atomized spray of
2985:List of individual pigs
2842:Fair, then Partly Piggy
1487:10.1002/jsfa.2740620110
1322:Journal of Food Science
1115:Zeuthen, Peter (2008).
1023:Chambers's Encyclopædia
923:ham and cheese sandwich
659:Jambon de Lacaune (PGI)
653:Jambon d'Auvergne (PGI)
507:in the United States.
375:). These enzymes cause
224:
216:
4229:Water holding capacity
2990:List of fictional pigs
2694:Flitch of bacon custom
2492:Religious restrictions
2170:Meat Products of India
1642:University of Missouri
1143:Larousse Gastronomique
1030:, 1961, Vol. 2, p. 39.
914:
903:
738:San Daniele del Friuli
709:Westfälischer Schinken
700:Schwarzwälder Schinken
662:Jambon de Vendée (PGI)
511:Protected designations
474:
274:
201:Marcus Terentius Varro
195:claims an origin from
190:Larousse Gastronomique
188:
175:
117:
34:. For other uses, see
4214:Feed conversion ratio
4116:Ethics of eating meat
2772:Babe: Pig in the City
2729:The Three Little Pigs
1808:, JamĂłn de Teruel.com
1636:"Country Curing Hams"
1306:. 17 September 2003.
1278:10.1007/s002170100355
909:
901:
756:Saint-Rhémy-en-Bosses
468:
272:
164:Etruscan civilization
115:
4267:Environmental impact
2792:Empress of Blandings
2097:Fläsklägg med rotmos
1960:Ammerländer Schinken
1906:The Cook's Thesaurus
1598:. pp. 303–306.
1542:Applied Microbiology
1052:on 22 September 2022
983:List of smoked foods
887:Smithfield, Virginia
691:Ammerländer Schinken
397:proteolytic activity
210:is derived from the
182:tome around 160 BC.
116:Typical slice of ham
36:Ham (disambiguation)
2497:Scottish pork taboo
1980:Chipped chopped ham
1896:Ham and food safety
1194:on 20 November 2012
1090:10.1079/bjn19470037
1046:Gazzetta di Mantova
725:Prosciutto di Parma
680:Jambon des Pyrénées
530:Jambon d'Ardenne –
418:Wet-cured hams are
245:Ham is produced by
47:
4391:Warmed-over flavor
4159:Semi-vegetarianism
3000:Pigasus (politics)
2862:Olivia (character)
2800:My Brother the Pig
2160:E. M. Todd Company
978:List of ham dishes
915:
904:
677:Jambon du PĂ©rigord
475:
324:, which are known
275:
139:, with or without
118:
4478:Thanksgiving food
4435:
4434:
4102:
4101:
3027:
3026:
2939:Toot & Puddle
2932:This Little Piggy
2699:Floyd of Rosedale
2385:Intensive farming
2248:
2247:
1359:(27): 4296–4303.
1152:978-0-600-62042-6
1128:978-0-470-37634-8
950:Cooked ham joints
848:Black Iberian pig
668:Jambon de Luxeuil
644:Jambon de Bayonne
391:tissue undergoes
310:potassium nitrite
203:in his writings.
110:
109:
16:(Redirected from
4485:
4424:
4423:
4414:
4413:
4386:Roadkill cuisine
4181:Meat alternative
4176:Plant-based diet
4094:Meat substitutes
3989:
3140:
3134:
3054:
3047:
3040:
3031:
3016:
3015:
2786:Blandings Castle
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2275:
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2261:
2252:
2237:
2236:
2194:Related articles
2180:Smithfield Foods
2057:Speck Alto Adige
1975:Black Forest ham
1937:
1930:
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1914:
1872:
1871:
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1867:
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1679:
1674:on 19 March 2022
1670:. Archived from
1660:
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1400:
1389:
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1378:
1368:
1344:
1338:
1337:
1328:(5): 1116–1121.
1317:
1311:
1310:
1296:
1290:
1289:
1261:
1255:
1254:
1227:
1221:
1220:
1217:"Curing Methods"
1213:
1204:
1203:
1201:
1199:
1193:
1186:
1178:
1172:
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1157:
1156:
1145:. Hamlyn. 2009.
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1103:
1102:
1092:
1083:(2–3): 269–274.
1068:
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1037:
1031:
1018:
846:, made from the
743:Speck Alto Adige
674:Jambon de Savoie
227:
219:
206:The modern word
193:
180:
100:
77:Main ingredients
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48:
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4416:Food portal
4408:
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4322:Case-ready meat
4304:
4298:
4272:Factory farming
4233:
4190:
4142:
4108:
4098:
4067:
3980:
3737:
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3225:Lamb and mutton
3141:
3135:
3126:
3063:
3058:
3028:
3023:
3004:
2973:
2880:Pinky and Perky
2874:Pink Floyd pigs
2807:Charlotte's Web
2675:
2671:Boar–pig hybrid
2631:
2622:
2592:
2503:
2431:
2415:Cross-fostering
2410:Gestation crate
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2350:
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2279:
2249:
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2189:
2133:
2117:Ham and egg bun
2087:Croque monsieur
2073:
2064:Westphalian ham
1946:
1941:
1891:Wayback Machine
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1795:. 15 June 2012.
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401:redox potential
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177:De agri cultura
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4427:Category: Meat
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3022:
3021:
3019:Category: Pigs
3009:
3006:
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3003:
3002:
2997:
2992:
2987:
2981:
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2974:
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2964:Hamilton Hocks
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2689:Freddy the Pig
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2345:Sus domesticus
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2075:
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2072:
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2066:
2061:
2060:
2059:
2049:
2047:Smithfield ham
2044:
2039:
2038:
2037:
2027:
2022:
2020:Njeguški pršut
2017:
2012:
2007:
2002:
1997:
1992:
1987:
1982:
1977:
1972:
1967:
1962:
1956:
1954:
1948:
1947:
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1925:
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1911:
1910:
1902:
1893:
1879:
1878:External links
1876:
1874:
1873:
1848:
1836:
1825:on 22 May 2008
1810:
1798:
1784:
1770:
1753:
1742:
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1655:
1626:
1612:
1596:Science Direct
1578:
1549:(5): 323–327.
1527:
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1446:(4): 241–249.
1430:
1411:(4): 351–352.
1390:
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1304:New York Times
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883:Smithfield ham
879:
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870:Wiltshire cure
866:
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864:United Kingdom
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373:aminopeptidase
306:sodium nitrite
266:
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170:Cato the Elder
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145:processed meat
135:by wet or dry
131:that has been
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2825:
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2818:
2816:
2815:
2814:The Sheep-Pig
2811:
2809:
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2711:
2710:Pigs in Space
2707:
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2700:
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2209:
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2199:
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2192:
2186:
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2178:
2176:
2173:
2171:
2168:
2166:
2163:
2161:
2158:
2156:
2153:
2151:
2148:
2146:
2143:
2142:
2140:
2138:Ham producers
2136:
2130:
2127:
2125:
2122:
2118:
2115:
2114:
2113:
2110:
2108:
2105:
2103:
2100:
2098:
2095:
2093:
2092:Christmas ham
2090:
2088:
2085:
2084:
2082:
2080:
2076:
2070:
2067:
2065:
2062:
2058:
2055:
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2048:
2045:
2043:
2040:
2036:
2033:
2032:
2031:
2028:
2026:
2023:
2021:
2018:
2016:
2015:LacĂłn Gallego
2013:
2011:
2008:
2006:
2005:Jamón ibérico
2003:
2001:
2000:JamĂłn serrano
1998:
1996:
1993:
1991:
1988:
1986:
1983:
1981:
1978:
1976:
1973:
1971:
1968:
1966:
1963:
1961:
1958:
1957:
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1938:
1933:
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1767:9780841222229
1764:
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1644:
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1630:
1627:
1615:
1613:9780123849533
1609:
1605:
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1074:
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1064:
1051:
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1043:
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1033:
1029:
1028:George Newnes
1025:
1024:
1017:
1014:
1008:
1004:
1001:
999:
996:
994:
991:
989:
988:Christmas ham
986:
984:
981:
979:
976:
974:
971:
970:
966:
964:
961:
959:
955:
951:
947:
943:
938:
936:
932:
928:
924:
920:
913:
912:Christmas ham
908:
900:
893:
888:
884:
881:
880:
877:United States
876:
875:
871:
868:
867:
863:
862:
859:
855:
854:LacĂłn Gallego
852:
849:
845:
844:Jamón Ibérico
842:
840:
839:JamĂłn serrano
837:
836:
832:
831:
828:
825:
824:
820:
819:
816:
815:Jamón Ibérico
813:
811:
808:
805:
801:
800:
796:
795:
791:
787:
784:
783:
779:
778:
774:
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411:
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398:
394:
390:
386:
382:
378:
374:
370:
366:
365:exopeptidases
362:
358:
354:
350:
346:
342:
338:
334:
329:
327:
323:
319:
315:
311:
307:
303:
298:
296:
292:
288:
287:jamĂłn serrano
284:
279:
271:
264:
262:
260:
256:
252:
248:
240:
238:
234:
232:
228:
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99:
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86:
82:
79:
75:
71:
68:
64:
60:
54:
49:
41:
37:
33:
32:Gammon (meat)
19:
4468:Garde manger
4356:Mystery meat
4312:Arachnophagy
4252:Branch house
4219:Preservation
4196:Meat science
4147:Alternatives
4136:Meat paradox
4058:Smoked foods
3860:
3697:Grasshoppers
3642:Sea cucumber
3637:Shrimp/prawn
2951:
2944:
2937:
2923:
2916:
2899:
2892:
2885:
2878:
2854:
2847:
2840:
2833:
2826:
2819:
2812:
2805:
2798:
2784:
2777:
2770:
2763:
2734:
2467:Chitterlings
2451:
2343:
2335:
2312:Artiodactyla
2165:Hormel Foods
2124:Limerick ham
2112:Ham sandwich
1952:Types of ham
1943:
1905:
1864:. Retrieved
1860:
1851:
1839:
1827:. Retrieved
1823:the original
1813:
1801:
1787:
1773:
1756:
1745:
1733:. Retrieved
1730:Rovagnati US
1729:
1720:
1708:. Retrieved
1697:
1688:
1676:. Retrieved
1672:the original
1667:
1658:
1646:. Retrieved
1640:Extension -
1639:
1629:
1617:. Retrieved
1591:
1588:"Cooked Ham"
1581:
1546:
1540:
1530:
1505:
1502:Meat Science
1501:
1495:
1481:(1): 71–75.
1478:
1474:
1468:
1443:
1440:Meat Science
1439:
1433:
1408:
1404:
1356:
1352:
1342:
1325:
1321:
1315:
1307:
1303:
1294:
1272:(2): 83–87.
1269:
1265:
1259:
1235:
1232:Meat Science
1231:
1225:
1196:. Retrieved
1189:the original
1176:
1167:
1161:
1142:
1137:
1117:
1080:
1076:
1066:
1054:. Retrieved
1050:the original
1045:
1035:
1021:
1016:
993:Ham and eggs
973:List of hams
962:
939:
919:ham sandwich
916:
827:Kraški pršut
792:, Montenegro
769:Éisleker ham
704:Black Forest
516:through the
514:
504:
502:
490:liquid smoke
483:
476:
452:
441:
432:
428:
417:
405:
387:, while the
330:
322:nitrosamines
299:
280:
276:
249:raw pork by
244:
235:
222:
214:
207:
205:
186:
184:
173:
168:
161:
153:
148:
120:
119:
40:
4473:Smoked meat
4458:Charcuterie
4339:Entomophagy
4327:Meat diaper
4317:Cannibalism
3993:Meat dishes
3775:Charcuterie
3738:preparation
3722:Mopane worm
3712:Mezcal worm
2901:Porco Rosso
2887:Preston Pig
2779:Bad Piggies
2736:Animal Farm
2516:Boston butt
2216:Ham sausage
2206:Charcuterie
2175:Oscar Mayer
2129:Stuffed ham
2102:Francesinha
2069:Xuanwei ham
1990:Elenski but
1985:Country ham
1970:Bayonne ham
1884:Ham history
1829:8 September
1668:FineCooking
1508:(1): 9–15.
1003:Spam (food)
747:South Tyrol
587:Xuanwei ham
544:Elenski but
498:cholesterol
408:CT scanning
385:amino acids
377:proteolysis
337:proteinases
326:carcinogens
318:amino acids
291:Iberian ham
212:Old English
147:, the term
127:from a leg
4463:Lunch meat
4442:Categories
4396:White meat
4371:Pink slime
4349:Artificial
4224:Tenderness
4109:psychology
4107:Ethics and
3941:Salt-cured
3647:Sea urchin
3215:Guinea pig
2953:Wibbly Pig
2946:Huxley Pig
2912:Spider pig
2907:Spider-Ham
2704:Miss Piggy
2681:In culture
2593:Other uses
2576:Pork steak
2566:Spare ribs
2556:Tenderloin
2536:Pork belly
2511:Back bacon
2328:Subfamily
2221:Turkey ham
2211:Dried meat
2079:Ham dishes
2030:Prosciutto
2010:Jinhua ham
1735:27 October
1710:27 October
1678:27 October
1648:24 October
1619:24 October
1198:10 October
1026:. London:
1009:References
998:Turkey ham
910:A Finnish
780:Montenegro
763:Luxembourg
713:Westphalia
569:Jinhua ham
486:smokehouse
471:Mazerolles
448:smokehouse
341:cathepsins
320:, forming
295:prosciutto
283:Jinhua ham
4287:Slaughter
4209:Drip loss
3931:Rillettes
3891:Marinated
3829:Forcemeat
3815:Fermented
3755:Barbecued
3727:Palm grub
3558:Shellfish
3528:Swordfish
3463:Mahi Mahi
3293:Crocodile
3268:Alligator
3147:Livestock
3077:Cassowary
2959:Zhu Bajie
2867:TV series
2828:Super Pig
2821:Peppa Pig
2742:Old Major
2718:Porky Pig
2666:Razorback
2649:Wild boar
2618:Truffling
2613:Wrestling
2571:Pork rind
2546:Pork jowl
2541:Pork chop
2477:Slaughter
2447:Capocollo
2420:Swineherd
2405:Hog oiler
2316:Suborder
2107:Ham salad
2042:Rugao ham
954:Christmas
695:Ammerland
578:Rugao ham
505:fresh ham
414:Wet-cured
393:lipolysis
383:and free
369:peptidase
333:enzymatic
314:myoglobin
265:Dry-cured
133:preserved
70:Preserved
18:Cured ham
4381:Red meat
4376:Raw meat
4305:subjects
4186:Veganism
4053:Meatball
3916:Pemmican
3901:Meatloaf
3896:Meatball
3736:Cuts and
3717:Silkworm
3707:Mealworm
3685:Crickets
3597:Crayfish
3577:Calamari
3473:Milkfish
3458:Mackerel
3453:Kingfish
3428:Flounder
3328:Pangolin
3313:Kangaroo
3298:Elephant
3283:Bushmeat
2995:Piganino
2969:Pig City
2856:Kazoops!
2757:Squealer
2752:Snowball
2747:Napoleon
2654:Heraldry
2526:Ham hock
2482:Suckling
2442:Bondiola
2425:Feedback
2365:Breeding
2356:Domestic
2342:Species
2306:Mammalia
2300:Chordata
2294:Animalia
2292:Kingdom
2240:Category
2025:Presunto
1965:Anfu ham
1887:Archived
1861:LovePork
1704:Archived
1573:13571973
1522:22062634
1460:22054673
1385:16865769
1286:84654103
1252:22061402
1099:18907930
967:See also
929:and the
821:Slovenia
810:Presunto
797:Portugal
560:Anfu ham
538:Bulgaria
532:Wallonia
461:Labeling
455:guaiacol
381:peptides
361:calpains
304:(either
302:nitrites
4344:Marbled
4303:Related
4282:Packing
4257:Butcher
4121:Carnism
4063:Sausage
4038:Seafood
4006:Chicken
3976:Tartare
3971:Tandoor
3951:Sausage
3936:Roasted
3921:Poached
3911:Pickled
3834:Cretons
3824:supreme
3765:Braised
3760:Biltong
3662:Insects
3627:Scallop
3617:Octopus
3607:Lobster
3602:Dolphin
3572:Abalone
3564:seafood
3548:Walleye
3533:Tilapia
3508:Sardine
3498:Pollock
3448:Herring
3443:Halibut
3438:Haddock
3433:Grouper
3418:Crappie
3408:Catfish
3388:Anchovy
3358:Venison
3175:Buffalo
3165:Beefalo
3102:Ostrich
3082:Chicken
3069:Poultry
2659:Hunting
2598:Bladder
2521:Fatback
2472:Scalder
2432:As food
2395:Pannage
2379:Farming
2322:Family
2298:Phylum
2155:Cargill
1908:: "ham"
1898:at the
1866:6 March
1702:. n.d.
1564:1057423
1425:9626490
1376:4087738
1056:5 April
858:Galicia
856:, from
804:fiambre
790:Njeguši
773:Oesling
685:Germany
613:Croatia
591:Xuanwei
564:Jiangxi
525:Belgium
494:hickory
444:smoking
438:Smoking
389:adipose
259:smoking
255:brining
251:salting
241:Methods
158:History
143:. As a
141:smoking
4425:
4277:Jobber
4262:Cutter
4247:Broker
4048:Steaks
3966:Stewed
3956:Smoked
3946:Salumi
3926:Potted
3876:Kidney
3856:Ground
3851:Frozen
3820:Fillet
3800:Cutlet
3790:Corned
3785:Confit
3770:Burger
3701:locust
3680:Cicada
3622:Oyster
3612:Mussel
3582:Chiton
3562:other
3503:Salmon
3468:Marlin
3353:Turtle
3343:Rabbit
3318:Monkey
3308:Iguana
3250:Żubroń
3205:Snails
3200:Donkey
3155:Alpaca
3122:Turkey
3107:Pigeon
3017:
2894:Rasher
2723:Piglet
2603:Racing
2400:Toilet
2334:Genus
2330:Suinae
2324:Suidae
2310:Order
2304:Class
2238:
1995:Gammon
1765:
1610:
1571:
1561:
1520:
1458:
1423:
1383:
1373:
1284:
1250:
1149:
1125:
1097:
942:gammon
931:Cubano
850:breeds
775:region
625:France
607:Prague
573:Jinhua
420:brined
363:) and
359:, and
355:&
247:curing
137:curing
95:
59:cloves
4361:Offal
4072:Other
3961:Steak
3906:Offal
3881:Liver
3871:Kebab
3866:Jerky
3846:Fried
3805:Dried
3795:Cured
3750:Bacon
3690:Flour
3652:Whale
3538:Trout
3513:Shark
3488:Perch
3348:Snake
3323:Mouse
3230:Llama
3220:Horse
3180:Camel
3170:Bison
3112:Quail
3097:Goose
2978:Other
2641:feral
2487:Blood
2437:Bacon
2371:Shows
2318:Suina
2201:Bacon
2145:Beher
2052:Speck
1699:Tesco
1282:S2CID
1192:(PDF)
1185:(PDF)
958:bacon
946:bacon
833:Spain
729:Parma
719:Italy
619:Pršut
582:Rugao
554:China
548:Elena
424:brine
81:Cured
4043:Veal
4026:Pork
4021:Lamb
4016:Goat
4011:Fish
4001:Beef
3839:Pâté
3780:Chop
3745:Aged
3670:Ants
3632:Seal
3592:Crab
3587:Clam
3543:Tuna
3523:Swai
3518:Sole
3493:Pike
3403:Carp
3398:Bass
3393:Basa
3380:Fish
3368:Wolf
3338:Hare
3288:Boar
3278:Bear
3260:Game
3240:Veal
3235:Pork
3210:Frog
3190:Goat
3160:Beef
3117:Rhea
3087:Duck
3061:Meat
2765:Babe
2639:and
2637:Wild
2586:Tail
2561:Ribs
2551:Loin
2505:Cuts
2462:Pork
2457:Lard
2282:Pigs
1868:2024
1831:2013
1763:ISBN
1737:2021
1712:2021
1680:2021
1650:2021
1621:2021
1608:ISBN
1569:PMID
1518:PMID
1456:PMID
1421:PMID
1381:PMID
1248:PMID
1200:2013
1147:ISBN
1123:ISBN
1095:PMID
1058:2022
921:and
894:Uses
371:and
197:Gaul
125:pork
87:pork
83:leg
72:meat
66:Type
4448:Ham
4031:Ham
3861:Ham
3810:Dum
3560:and
3423:Eel
3413:Cod
3363:Dog
3333:Rat
3303:Fox
3273:Bat
3245:Yak
3195:Dog
3185:Cat
3092:Emu
2608:War
2581:Ear
2452:Ham
2390:Sty
2337:Sus
1944:Ham
1600:doi
1559:PMC
1551:doi
1510:doi
1483:doi
1448:doi
1413:doi
1371:PMC
1361:doi
1330:doi
1274:doi
1270:213
1240:doi
1085:doi
872:ham
648:PGI
632:PDO
308:or
231:pig
225:hom
221:or
217:ham
208:ham
149:ham
129:cut
123:is
121:Ham
85:cut
45:Ham
4444::
1859:.
1728:.
1696:.
1666:.
1638:.
1606:.
1594:.
1590:.
1567:.
1557:.
1545:.
1539:.
1516:.
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1504:.
1479:62
1477:.
1454:.
1444:24
1442:.
1419:.
1409:38
1407:.
1393:^
1379:.
1369:.
1357:12
1355:.
1351:.
1326:41
1324:.
1302:.
1280:.
1268:.
1246:,
1236:77
1234:,
1208:^
1107:^
1093:.
1079:.
1075:.
960:.
937:.
885:–
788:–
771:–
754:–
745:–
736:–
727:–
711:–
702:–
693:–
605:–
589:–
580:–
571:–
562:-
546:–
520:.
410:.
351:,
347:,
343:–
328:.
3822:/
3703:)
3699:(
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3046:t
3039:v
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2731:"
2727:"
2712:"
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2274:e
2267:t
2260:v
1936:e
1929:t
1922:v
1870:.
1833:.
1739:.
1714:.
1682:.
1652:.
1623:.
1602::
1575:.
1553::
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1524:.
1512::
1489:.
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1462:.
1450::
1427:.
1415::
1387:.
1363::
1336:.
1332::
1288:.
1276::
1242::
1202:.
1155:.
1131:.
1101:.
1087::
1081:1
1060:.
806:)
650:)
646:(
367:(
357:L
353:H
349:D
345:B
339:(
38:.
20:)
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