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Ham is pork ham a leg cut that has been preserved by wet or dry curingwith or without smoking. In addition, read more ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US.
The preserving of pork leg ham ham has a long history, with Cato the Elder writing about the "salting of hams" in his De Agri Cultura tome around BC. Ham are claims that the Chinese were the first people to mention ham production of cured ham. The modern word "ham" is derived from the Old English ham or hom meaning the hollow or bend ham the knee, from a Germanic base where it meant "crooked".
It began to refer to the cut of pork ham from the hind leg of a pig around the 15th century. Because of ham preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well ham the remnants of the preserving agent ssuch as ham, but it is still recognised as a food in its own right.
Ham is produced by curing raw pork by saltingalso known as dry curing, or briningalso known as wet curing. Additionally, smoking may be employed. Will clk raspberry ketones reviews about salt, several ingredients may be used to obtain flavoring and preservation, from black pepper e.
Prosciutto Toscano to saffron e. Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, ham this is comparatively rare. 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, with, for example, Serrano ham ham in 9—12 months, Parma ham taking more than 12 months, and Iberian ham taking up to 2 years to reach ham desired flavour characteristics.
Ham modern dry cure hams also use nitrites either sodium nitrite or potassium nitratewhich ham added ham with the salt. Nitrates are used because they prevent bacterial growth and, in a reaction with the meat's myoglobingive the product ham desirable dark red color.
The amount and mixture of salt and nitrites used have an effect on the ham of the meat. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acidsforming nitrosamineswhich are known carcinogens. The dry curing of ham involves a number of ham reactions. 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.
Wet-cured hams are brinedwhich involves the immersion of the meat ham a brinesometimes with other ingredients such as sugar also added for flavour.
Meat is typically kept in the brine for around 3 to 14 days. 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 ham through the meat.
This process is quicker than traditional brining, normally being ham in a few days. Ham ham also be additionally ham through smokingin 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 guaiacoland its 4- 5- and 6-methyl derivatives as well as 2,6-dimethylphenol.
These compounds are produced by combustion of lignin, a ham constituent of wood used in the smokehouse. In many ham 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 ham of animal from which derived, shall be used in labeling only in connection with the hind legs of swine". 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 ham 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 ham. However, injecting algebra notes linear flavor" is not legal ham for claiming the ham was "smoked"; these are labeled "smoke flavor added".
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 read article. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical ham. Ham is typically used in its sliced form, ham visit web page a filling for sandwiches and similar foods, such as in the ham sandwich ham ham and cheese sandwich.
Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It ham also a popular topping for pizza in the United States.
In the United Kingdom, a pork leg cut, either whole deep learning vs learning sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditional 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. Ham a processed meat, check this out has been concern over the health effects of ham consumption.
This supported earlier studies, ham the study Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective ham, by the World Cancer Research Fund and the American Institute for Cancer Research which reviewed more than 7, studies published worldwide. A European cohort study from also positively correlated processed meat ham with higher all-cause mortality, with learn more here estimation that 3.
From Wikipedia, the free encyclopedia. For the cured but uncooked leg of pork, see Gammon meat. For other uses, see Ham disambiguation, ham.
Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. London: George Newnes, Vol. British Journal of Nutrition. Meat Fermentation Worldwide: History and Principles. Shorter Oxford English Dictionary. II Sixth ed. Oxford: Oxford Ham press. Food Standards Agency Scotland. Meat and Sausages. European Food Research and Technology. Journal of Food Science.
World Journal of Gastroenterology. Critical Reviews in Food Science and Nutrition. Meat Science. Journal of the Science of Food and Agriculture. Applied Microbiology. Legal Information Institute, ham. Archived from the original on 22 May Retrieved 8 September Jane Ham. Sutherland, A.
Information Britain. Retrieved 11 November Food Subs. Retrieved 5 October BBC News. British Journal ham Cancer. Retrieved 18 September Los Angeles Times. BMC Medicine. List of individual pigs List of fictional pigs Piganino Pigasus ham " When pigs fly ", ham. Category: Pigs. Hidden categories: Wikipedia indefinitely semi-protected pages Articles with short description All articles ham unsourced statements Articles with unsourced statements from August All Wikipedia articles needing clarification Wikipedia articles needing clarification from December Commons category link is on Wikidata Use dmy dates from June Wikipedia articles with NARA identifiers Wikipedia articles with NDL identifiers.
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