x 7–10 kg ham

Ham is a cured and often smoked cut of pork derived from the hind leg of the pig, traditionally preserved through salting, smoking, and aging. The name derives from the Old English "hamm," referring to the back of the thigh. Hams vary significantly by region and production method—from dry-cured varieties like Prosciutto di Parma and Jamón Serrano, which develop concentrated flavors through lengthy aging, to wet-cured or brined hams common in North America, characterized by a milder, saltier profile. The meat exhibits a deep pink to reddish hue when raw, becoming darker upon cooking, with a texture ranging from tender and silky in premium aged hams to firmer in everyday commercial varieties.

The flavor profile depends heavily on curing duration, smoking intensity, and feed of the original animal. Dry-cured hams develop complex, nutty, and slightly sweet notes over months or years of aging, while brined hams tend toward saltiness with subtle smoke undertones. Most hams contain added nitrates or nitrites as preservatives, contributing to their characteristic color and shelf stability.

Ham serves as a versatile ingredient across global cuisines, from simple slicing and serving raw (as with prosciutto or jamón) to incorporation into cooked dishes. In Western cuisine, ham features prominently in appetizers, charcuterie boards, and sandwiches; it is also diced into soups (such as split pea ham soup), added to baked beans, incorporated into omelets, or glazed whole as a centerpiece roast. Latin American and Caribbean cuisines use ham in rice dishes, stews, and empanadas. Chinese and Southeast Asian cookery employ ham in stir-fries and broths. Whole hams are frequently spiral-sliced for holiday meals, while smaller cuts or deli ham slices serve everyday purposes. The rendered fat and bone yield flavorful stocks essential to many traditional recipes.