Ham

Fun Facts About Ham

• The word "ham" comes from an Old English word meaning the back of the knee or bend of the leg.
• Ham comes from the hind leg of a pig. It specifically encompasses the rear thigh and rump section, extending from the hip joint to just above the hock.
• Ham is not pink naturally. Cooked pork is gray or white. The iconic pink color is caused by the chemical reaction between added nitrates/nitrites and the iron-rich protein in the meat itself.
• Traditional country ham is dry-cured, often hickory-smoked. It is aged for months, giving it a strong, salty flavor and firm texture.
• Honey-glazed ham became a U.S. holiday staple in the mid-20th century. It was largely driven by innovations in convenience and the founding of the Honey Baked Ham Company in 1957.
• Black Forest ham is a dry-cured, cold-smoked ham from the Black Forest region of Germany. It's smoked over fir or pine and seasoned with spices like coriander and garlic.
• Ham has been preserved for thousands of years through salting, drying, and smoking. This practice was well-established by the ancient Romans, with writers like Cato (234–149 BC) detailing salting methods.
• Smoked hams are produced using both traditional wood smoke and increasingly, by using artificial liquid smoke which is applied with a fine spray to mimic the smoking process.