Heavenly Hams - Here Are The Ones You Need To Know !

There a few ingredients in the culinary world that are truly shared all over the world and are appreciated wherever you go. One of these things in my books is ham. Ham is a truly universal product and you can find a special ham in almost every corner of the world. Lots of my Jewish friends (including myself) make an exception for ham. We bring ourselves to believe that ham is not really pork. How can you possibly not like ham? In any event here is my worldwide ham selection - the ones that I believe you need to know about. Hopefully you will be able to sample some of these some day!

Yorkshire Cure Ham (England) This is a dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily. It must be cured within 2 miles of York to be considered a York ham. The ham is coarse and fairly salty, but has a mild flavor and a very creamy feel. It can be eaten raw but is often boiled in the same manner as a country ham. This is the epitome of the classic English dry-cured ham, matured for at least three months with a wonderful flavour and perfect texture.

Jambon de Paris (France) Without question the best ham for sandwiches. Very delicately spiced, slowly cooked in its own juice and wrapped in its skin. High in flavor, but low in salt, you will be charmed! Enjoy as part of a Ham and Swiss sandwich, hot or cold and absolutely addictive when served with Dijon mustard. It also makes a great hors d'oeuvre component. This is the authentic French ham that is served in the best Parisian bistros. It is also the only French ham approved by the USDA for import into the United States. Madrange Ham has 30% less sodium than typical American hams and no water is ever added. Its unique flavor and texture are the result of traditional French culinary skills, a secret family recipe and premium-grade hogs.

Jambon de Bayonne (France) The star of the show is, without doubt, Bayonne Ham. This delicious air dried ham is one of, if not the best, air dried hams in the world. Thinly sliced and served on it's own, with a slice of Cantaloupe melon, or used in the many Basque dishes calling for ham it is simply stunning. Once the ham has completed it's curing process it is marked with the traditional "Croix Basque" topped with the name Bayonne. It is wine cured, boneless ham that is air-dried and lightly smoked. It is served and eaten similar to prosciutto only sliced slightly thicker. The ham must be a minimum of 7 months old with most being of 9 or 10 months before it is ready to be served.

Suffolk Cured Ham (England) The excellence of Emmett hams and bacon's is reflected by their Royal Warrant, granted to owner Nigel Jerry's father by the Queen Mother in 1976. You will find Nigel Jerry of Emmet’s Store in Peasenhall. His Suffolk hams are first brined, then pickled in a mixture of stout, spices and molasses. They are then smoked over oak chippings and hung up to mature for several weeks. The skins are a rich mahogany colour and the care with which they are produced is certainly evident in their depth of flavour. This ham can be eaten as is, but often is cooked like a country ham. It needs to be served with red, hot English mustard. Delightful, that's all I can say!

Prosciutto Di San Daniele (Italy) When it comes to cured Italian hams, the choice can be bewildering. Most people know and love Prosciutto di Parma, but there is a better choice out there in the form of Prosciutto di San Daniele. This ham that has been cured in the northeastern region of Friuli Venezia-Giulia for centuries, and is prized for its pink meat, its creamy, smooth texture, and salty-sweet flavor. Prosciutto di San Daniele is cured in the same fashion as Prosciutto di Parma. San Daniele hams must be aged for at least 12 months, but some are aged for up to two years. During this time, the Prosciutti lose up to 30% of their original weight. It is the unique climatic conditions of the Friuli region, with its higher altitudes and drier air, that give Prosciutto di San Daniele its unique nutty flavor and creamy texture. Another feature that distinguishes Prosciutto di San Daniele from other types of prosciutto is the fact that it is cured with the bottom part of the leg bone in.

Culattello (Italy) This is the Rolls Royce of the dry-cured Italian hams. It is very hard to find in the United States. Culattello literally means butt and is made from the butt end, high up on the hind leg. It is cured with salt, pepper, garlic, and dry wine. It does not contain as much fat as the other prosciutto's and is spicier. It is ruby red in color, has a very nice mild almost sweet flavor. It is served in very thin slices. Culatello originates in the Parma province and in particular from the Zibello area. Parma is a region famous for the quality of its pigs and the fantastic array of charcuterie, made from almost every part of the locally reared animals. Parma has the ideal climate for raising pigs and many generations of local producers have mastered the art of curing and preserving the meats. Culattello is the most expensive and highest quality cut , which has fantastic flavours and a texture which almost melts in the mouth. Culatello is maturing for at least 12 months.

Black Forrest Ham (Germany) This is a moist German ham that is air-dried, salt cured and smoked over pine to give it its intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany. It was traditionally coated with beef blood, which gave it a black exterior surface. Now, more commonly, the blackened exterior is the result of the spices applied and the smoking process. I love to use Black Forest Ham in pasta dishes to add an intense flavor. Sliced it thin and served with a little butter on a dark bread. In the US most ham that is sold as Black Forrest is in reality a brine cured ham and has nothing to do with a real Black Forrest Ham that is really a air dried ham.

Tennessee Country Ham (USA) The best Tennessee Country ham is Benton’s Smoky Mountain Country Ham. These are slow cured using salt and brown sugar, and are typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of the forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams, they have upheld the traditional dry-curing process and are striving to produce world class country hams. The results are spectacular.

Smithfield Virginia Country Ham (USA) Smithfield Hams are considered the best of all the Virginia country hams. To be a Smithfield ham, it must be cured and processed within the Smithfield, Virginia city limits. The hams are slowly smoked over oak, hickory and apple wood. They are generally aged for 6 to 12 months but some are aged up to 2 years. The entire process results in a dark colored, dry, and salty, but richly flavored ham. The ham can be eaten raw but is most often soaked to reduce the saltiness and then baked or boiled. This ham out of the oven with a good mustard and some fresh bread and you will forget where you are, I promise.

Tasso Cajun Ham (USA) Tasso Cajun Ham is a lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine. It is made into a spicy ham, having a peppery outer skin that has been heavily smoked. Tasso provides an incredible depth of smoky flavor and that makes it my personal favorite ham to cook with. You add some of this ham to soups, sauces, stews and pasta dishes and you will be blown away. It becomes more and more the cooking ham of choice for the top Chefs. Although very tasty, Tasso sometimes tend to have a somewhat gristly texture.

Pata Negra Da Belotta (Spain) The Spanish Jamon Iberico (Iberian ham) is the name which is given exclusively to hams from the Iberian pig breed. The Iberian pig is the last pig breed in Europe living freely in the open, typically under the oak trees growing in the Spanish mountains in Andalusia and Extremadura. Its origin goes back to the ancient Mediterranean wild boar. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed. The finest and most expensive Iberian ham is known under the name 'Pata Negra De Bellota'. Pata Negra is the popular name referring to the animal's black hooves. The Iberian pig is rare and very well protected and the production of its ham is limited in quantity. Not more than 15 pigs per hectare are allowed. The secret of its taste is acorns. During the 'montanera', the period during which the pigs reside in the mountains, their favourite food is acorns from the oak trees. When the pigs are exclusively fed with acorns, the ham will be labeled 'de bellota' (the best). If they have been fed with a mixture of acorns and other food, the ham will be labeled 'recebo'. The traditional methods of pickling, rinsing, conservation, drying and maturement or aging of the hams in cellars guarantee a high quality product. The ham's drying cycle goes from winter to summer so that the rising temperature allows the natural grease to spread through the tissues. After the summer the ham is put in special cellars for the final drying process (about 24 months). Pata Negra ham contains 25-30% of grease but is a very healthy ham. The composition of the grease is similar to that of olive oil and is dominated by mono-unsaturated fatty acids which have a positive influence on the body. Thanks to this healthy grease this ham melts in your mouth liberating the unique flavour of this ham. One of the most famous villages specialized in the elaboration of Pata Negra is Jabugo in Huelva, which is part of the area of the appelation of origin Jamon Iberico. This is over all mt favorite ham in this world. Served with some aged Manchego cheese, nothing can reach this one.

Elenski But (Bulgaria) This is a hard to find dry-cured ham from the town of Elena in Northern Bulgaria and is not only popular throughout the country but a delicay all over the world. This ham as a very specific taste. The legs and quarters of the pig, traditionally singed and scraped, are salted and put at the bottom of a postav, a special type of barrel designed for the occasion. The ham traditionally remains in the salt for 40 days, then is taken out and left to air dry. There are various methods used to prepare Elenski Ham, but these vary considerably from family to family. In the past, the rounds were trampled upon maize meal and processed with lime milk. The ham is then stored in specially sewn bags of cheesecloth and hung up for the clear mountain air could do the drying and conservation. You will only find this ham in very special places and off course when you travel to Bulgaria. When ever you find some of this ham, you need to try it.

Xuanwei Ham (China) This ham is also called 'Yuntui' or 'Yunnan Ham' and is hands down the most famous and best ham, not only in China but in all of Asia. The main ingredient in many local dishes, Yunnan Ham retains its unique flavor and is offered in most local restaurants. Ham preparation includes baking, salting, pestle and is laso served cold. Yunnan Ham, is often said to be like Spanish Serrano, but the Chinese consider it the best ham in the world. Xuanwei City in Qujing Prefecture, Yunnan Province teems with ham, known as Xuanwei ham, which enjoys a high reputation both at home and abroad. In 1915 Xuanwei ham won a gold medal at the Panama International Fair. In the shape of pipa (a plucked string instrument with a fretted fingerboard), Xuanwei ham has a very thin skin, thick meat, a bright color and a strong aroma. Chinese dishes prepared with this ham are amongst my favorites. Xuanwei Ham can be bought in all of Southeastern Asia and European countries but is currently unavailable in the US. I truly hope that this changes soon.