Protein Food
Ham
About This Entry
Ham is cured (and often smoked) pork leg served roasted, glazed, or sliced cold. Salt, smoke, and sweetness call for off-dry Riesling, sparkling wine, or fruity reds with low tannin.
Beginner Guide
City ham is wet-cured and mild; country ham is dry-cured and intensely salty. Fully cooked hams need only warming; raw cured hams need cooking to safe temperature.
FAQ
- What is Ham?
- City ham is wet-cured and mild; country ham is dry-cured and intensely salty.
- How should Ham be cooked?
- Cook to safe internal temperature; richer cuts tolerate slow cooking, smoke, and braising that build pairing-friendly flavor.
At a Glance
Group
Pork
Classification
Animal Protein Foods
Scientific name
Sus scrofa domesticus
Scientific Classification
- Display name
- Ham
- Classification
- Animal Protein Foods
- Group
- Pork
- Scientific name
- Sus scrofa domesticus
Taxonomy
- Cut type
- roast
- Anatomical cut
- leg
- Bone state
- either
- Processing state
- cured
- Fat content
- moderate
- Primary cooking methods
- roast, glaze
- Recommended doneness
- well done