A true ham comes from the hind leg of a pig. Fine hams are either dry-cured (rubbed with salt) or brined (soaked in a salt solution). Ham varieties also differ from each other in how they're smoked, aged or cooked. Some of the most flavorful hams are:
Baked ham A generic term that includes a variety of hams that are cured, smoked and precooked, often with a glaze. Ready-to-eat American baked hams include honey baked, Virginia baked, Vermont corncob and apple smoked.
Black Forest Ham A German ham that is also produced domestically. Traditionally, Black Forest hams were heavily brined, then dipped in beef blood and smoked to create the black coating. Today, the coating comes from smoking alone. Some brands are dry-cured rather than brined; most are sold cooked and ready to eat. The ham is sweetly nutty, with a mild smoky taste.
Country ham Any ham processed by traditional curing, smoking and aging methods. the most famous United States country-style hams come from the Southeast, such as Smithfield hams from Virginia. these hams are dry-cured, smoked slowly and aged for 6 to 18 months. Smithfield and other country hams have a wonderfully complex, salty, gamy flavor.
Prosciutto An Italian ham that is also produced in the U.S., prosciutto is dry-cured, air-dried and aged like a country ham, but it's not usually smoked. The rich, rosy, nutty flavored meat is firm but moister than that of American country hams. The most famous prosciutto comes from Parma, although the towns of Carpegna and San Daniele produce excellent hams as well.
Serrano ham A dry-cured, air-dried Spanish ham similar to prosciutto. Serrano has a chewy texture and a rich, sweet flavor.
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