Jinhua ham
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| Type | dry-cured ham |
| Place of origin | China |
| Region or state | Zhejiang |
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Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups. The ham was awarded first prize in the 1915 Panama International Merchandise Exhibition.
Jinhua ham is traditionally produced using the hind legs of a breed of pigs native to China known as the "two ends black" (兩頭烏), which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature, has excellent meat quality, and thin skin. Ham production begins when air temperatures drops below 10 °C (50 °F). The process takes approximately 8 to 10 months to complete.
Ham production is separated into six stages, starting in the winter and ending the following autumn:
New processing techniques involving adjustments in aging temperature and humidity to accelerate production and reduce the time down to 1–2 months.
The earliest recorded mention of the Jinhua ham processing technique is during the Tang Dynasty (618–907 AD), and this method of dry ham production is reported by some to have been in turn transmitted to Europe by Marco Polo. The name Jinhua was bestowed by the first emperor of the southern Song dynasty. It is highly regarded in Chinese cuisine, and may be eaten as part of a cold meat dish or used in producing soup , 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 Chinese literature, and was prominently featured in the Qing dynasty novel Dream of the Red Chamber, when the cuisine of the nobility was being described.
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Wikipedia