Other
Ham
Cured meat from the hind leg of a pig. Some hams are brined and cooked. Others are salted and air-dried. Both start as the same cut.
Origin
A preserving method used wherever pigs are kept.
Flavour
Salty and porky, smoky if it was smoked, nutty if it was aged.
How to use it
Slice cooked ham and eat it cold or warmed. Dry-cured ham is eaten thin, or added to a pot in small pieces.
Storage
Refrigerate, wrapped. A whole dry-cured leg can hang cool.
Recipes using it
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