1. TYPES OF HAM Professor Amar v chavan BVDUIHMCT

2. USES OF HAM

3. FRESH HAM Ham is the thigh and rump of pork, cut from the haunch of a pig. Although it may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as ham in the U.S. are called gammon (or ham) in the U.K. and Ireland. Fresh ham is the hind leg of a pig that has not been cured or smoked

4. COUNTRY/VIRGINIAHAM Country ham or Virginia ham is a variety of cured hamfromtheUnited States,associatedwith the SouthernUnited States.Itistypicallyvery saltyintaste.Country hams are salt-cured for a period ofonetothree months.Itmaybe hardwoodsmoked,then for several months to 2-3 years,dependingonthe fat content of the meat.

5. KENTUCKEY HAM Its very heavily smoked ham and very lean.

6. PENNSYVANIA HAM Itisbrinecure.Its and pickledvinegar sugar,thensmoked over apple wood. This is a fully cooked ham.

7. SMITHFIELD HAM Smithfieldhamisa specific form of the country ham, a product which originated in the Town of Smithfield in Isle of Wight County in the Hampton Roads region of Virginia. They are cured for many months, resulting in a dense,dark red meat. Available cooked or uncooked, they are not smoked.

8. SUGAR CURED HAM Curedwith containing abrine brown sugar or molasses

9. PROSCIUTTO HAM ProsciuttoistheItalian word for ham. In English, the term Prosciutto is almost always used for a dry-cured ham that is usually sliced thin and served uncooked. The word Prosciutto derives fromtheLatin perexsuctum, which gave way to the modern Italian word prosciugare which means "to thoroughly dry"

10. CULATELLO HAM ItisanItalianraw ham.Itiscuredand agedinwineand  eaten raw. This is a rare and expensive ham.

11. PRAGUE HAM It’saverityofham from Czech republic

12. SERRANO HAM Jamón serran is a type of jamón (dry- cured Spanish ham), which is generally served raw in thin slices, similar to the Italian Prosciutto crudo. A foreleg prepared (and eaten) in the same manner is called paleta

13. WESTPHALINE HAM Westphaliahamiscured before being slowly smoked over beech wood mixed with juniper branches. The combination of the gourmet diet, curing and smoking results in a dark brown, very dense ham with a distinctive, light smoky flavor. It is the Westphalia region of Germany

14. YORK HAM It is a famous English ham pale pink in colour.It has a very mild flavor. A York ham is a leg of pork that has been dry cured using a method traditional to the York region. Current producers describe the process as taking ten weeks. The dry curing process is followed by a maturation period to help the ham develop a greater depth of flavor.