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Cured ham is pork that has been salted and air-dried, with examples including Italian, Spanish, French, and Portuguese varieties. The process is one of the oldest food preservation methods and requires no cooking. Raw ham can be aged for months to years, and is traditionally served in thin slices. The production of dry-cured ham is regulated by the EU to ensure authenticity.
Cured ham refers to pork that has been cured with salt and air, also known as dry curing. The curing process takes a long time, but imparts a rich flavor enjoyed by cultures around the world. This product can be found in several countries, but some of the best-known examples are Italian ham, Spanish Serrano ham and Iberian ham, Basque Bayonne French ham, and Portuguese presunto.
Cured ham is cut from the leg of a pig and uses the rump and thigh of the animal. The salting and drying process used to cure ham is one of the oldest food preservation methods in the world and requires no cooking. The salt acts as a desiccant, drawing out moisture and reducing the amount of bacteria present in the pork, while the air also acts as a bacteria inhibitor. Raw ham can be cured using only salt and air, but other spices are added depending on the region; Bayonne ham, for example, is rubbed liberally with Piment d’Espelette, which is made from dried red peppers.
Traditionally, cured ham was traditionally made during the winter and was hung in cellars or basements, when the cold, relatively humid air provided a constant temperature and climate that prevented spoilage. It is often now cured in temperature and humidity controlled environments, which eliminates much of the risk of contamination. Depending on the size of the ham, raw ham can be aged from a few months to more than three years.
Many families made their own cured ham before mass-produced food became widely available in the 20th century. That practiced has dwindled in the United States. In Europe, the production of many different types of dry-cured ham is codified and regulated by the European Union. For example, the EU only recognizes six varieties of ham with a protected designation of origin. The designation is intended to ensure authenticity in production and marketing and extends to many types of dry-cured ham created in other EU countries.
Raw ham is traditionally served in very thin slices. It can be eaten alone or on sandwiches, wrapped in asparagus or melon, added to pasta or risotto, or served as part of an antipasti or tapas platter. Depending on the salt content and the amount of time the ham has spent drying, the meat can taste incredibly salty or sweet.
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