| Share
 

ham

ham, hind leg of a hog above the hock joint, prepared for food by curing or smoking. Ham is one of the earliest of preserved meats; it is now a leading product of the meatpacking industry. The flavor and quality of ham depend on the age, condition, and feeding of the swine and on the smoke used in curing. The Westphalian hams of Germany are smoked with juniper brush; birchwood also is used in N Europe; hickory is favored in the United States. The delicate flavor of the relatively lean Smithfield hams of Virginia is attributed in part to the roots, acorns, and nuts upon which the hogs feed. The major consumers of ham are Denmark, Germany, and the United States.

The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.

See more Encyclopedia articles on: Food and Cooking


Premium Partner Content
HighBeam Research
Documents Images and Maps Reference
(from Newspapers, Magazines, Journals, Newswires, Transcripts and Books)

Research our extensive archive of more than 80 million articles from 6,500 publications.

Additional search results provided by HighBeam Research, LLC. © Copyright 2005. All rights reserved.

24 X 7

Private Tutor

Click Here for Details
24 x 7 Tutor Availability
Unlimited Online Tutoring
1-on-1 Tutoring