There are so many choices when it comes to buying ham – some are salty, while others may be sweet or smoky. Fresh, uncooked hams will taste more like a pork roast because they have not been cured.
Hams fall into three categories:
Well-known varieties include prosciutto or Parma (Italian), Black Forest (German), Bayonne (French), Jamon Serrano (Spanish),York (English), and Virginia (U.S.). Always follow labeling instructions when cooking dry-cured hams; some are consumed “raw” (prosciutto) while others are not fully cooked.
Some hams are smoked as an additional step to the wet or dry curing process. This imparts aroma and flavor to the exterior, but does not change the taste of the meat. If the ham is labeled “honey” or “sugar” cured, the meat will be sweeter.
There are also many products that are not technically hams as they come from the shoulder or back. These include picnic, cottage, and copocolla.
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