Jinhua ham
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| Jinhua ham | |||||||||||||||
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| Traditional Chinese: | 金華火腿 | ||||||||||||||
| Simplified Chinese: | 金华火腿 | ||||||||||||||
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Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province of China. This type of ham has been known since the Song dynasty, and is highly regarded in Chinese cuisine. It may be eaten as part of a cold meat dish or used in producing soup stock, imparting its unique and umami flavour to any dish. Jinhua ham is an important ingredient in the dish Buddha jumps over the wall. The ham has been lauded in classical Chinese literature.
The ideal ham should have certain physical characteristics such as shiny and smooth yellow outside, a rounded shape in the style of a bamboo leaf, small joint and hoof, a thin and slender bone, an abundant layer of fat surrounding dark and red toned meat, a pronounced but not unpleasant odour, a fine textured meat with high levels of intramuscular fat, and a taste that is highly salty, umami and sweet. The outside of the ham may have small amounts of mold but this is considered normal and thought to contribute to the flavour of the ham.
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