Ham is a beloved food that can be found on dinner tables and sandwiches all over the world. But despite its popularity many people don’t actually know which animal ham comes from. Is it pig cow, or something else entirely? In this article, we’ll explore the origins of ham and clear up exactly which animal it comes from.
A Brief History of Ham
To understand which animal ham comes from, it helps to first look at a brief history of ham production The earliest origins of ham can be traced back to ancient Rome and China where salt curing and smoking of pork legs were practiced as early preservation methods Ham grew in popularity across Europe during the Middle Ages. Certain European regions became famous for their dry-cured ham varieties like Prosciutto di Parma and Serrano ham.
In America, ham rose to prominence in the 17th and 18th centuries in the southern states like Virginia where the climate was well suited to curing and smoking hams. Today, ham remains a beloved staple in many cuisines across the world.
What is Ham Exactly?
Ham refers to the meat from the hind leg of an animal that has been cured, smoked, or both. This curing and smoking process both preserves the meat and gives it a distinctive flavor. The majority of ham today comes from domestic pigs, but it can also be made from other animals.
The USDA states that for a meat to be labeled as “ham” it must come from the leg of a pig. However, exceptions exist when the ham is modified with the species like “Turkey Ham” or “Beef Ham.” So while traditional ham is pork, ham-like products can be made from other meats.
Pork Ham – The Most Common Type
The vast majority of ham today comes from pigs. Pork ham is made from the hind leg of pigs between 6-12 months old. After slaughter, the leg is removed, trimmed, cured in salt or brine, and sometimes smoked for additional flavor and preservation.
There are numerous varieties of pork ham including:
- Wet-cured ham: Cured in salt, water, spices
- Dry-cured ham: Rubbed with just salt before aging
- Cooked ham: Wet or dry-cured before being cooked
- Smoked ham: Smoked over wood chips after curing
- Prosciutto: Salt-cured, air-dried Italian ham
- Serrano: Spanish dry-cured ham
- Virginia ham: Smoked pork from Virginia
So when you go to the deli counter or order a ham sandwich, chances are the ham came from a pig. The rich, salty, savory flavor of pork ham is what most of us think of when we think of ham.
Other Types of Ham
While pork is by far the most common, ham can also come from other animals.
Turkey ham is a popular lower-fat and lower-sodium alternative to pork ham. It is made by curing and smoking turkey legs and thighs. Turkey ham has a milder flavor than pork ham.
Beef ham is more common in Asia and South America. It is made by curing beef leg muscles like the rump or round. It has a beefier flavor and chewier texture than pork ham.
Other animals can also be used to make specialty hams like venison, duck, emu, and lamb. However, these exotic hams are less common and may be hard to find outside specialty butcher shops.
Can Ham Come from Chicken or Fish?
While possible, ham is very rarely made from chicken or fish. There are some products labeled “chicken ham” that can be found in Asian markets, but these are more akin to meatloaves shaped to resemble a ham.
Chicken and fish are anatomically very different from pigs and cattle, so their muscles would not cure and taste the same way. The USDA labeling standards also require ham to come from a pig, cow, or other livestock animal. So you won’t find true “chicken ham” or “fish ham” even though the names exist.
Key Takeaways:
- Ham is meat from the hind leg of an animal that has been cured and sometimes smoked
- Pork ham makes up the vast majority of the world’s ham production
- Ham can also come from other animals like turkey, beef, venison, and lamb
- Chicken, fish, and other meat cannot be made into true ham
How Ham is Produced
Now that we’ve covered which animals ham comes from, let’s take a closer look at how ham is made:
1. Cutting and Trimming
Ham production starts by removing the back legs from the carcass. The leg is then trimmed of excess fat, skin, and bone depending on the desired final product.
2. Curing
Curing is what gives ham its signature flavor, lengthens shelf life, and gives it a distinctive pink color. There are two main curing methods:
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Wet curing: Submerging the pork in a brine of water, salt, spices, and preservatives like nitrites
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Dry curing: Rubbing the pork with salt, spices, and preservatives then allowing it to slowly absorb over time
The time spent curing can range from just a few days for “fast-cured” ham to over 2 years for dry-cured Iberico ham!
3. Smoking
Many hams are smoked after curing to add more complex, rich flavor. Woods like hickory, applewood, maple, and oak are commonly used. Smoking typically takes place at low temperatures under 160°F (71°C) and can last for weeks depending on the ham.
4. Aging and Drying
Some specialty hams undergo a lengthy aging period after curing. They are stored in temperature and humidity-controlled conditions to allow their flavor to develop over months or years. Some types like prosciutto are also air-dried to remove moisture.
5. Slicing and Packaging
Once fully cured, smoked, and/or aged, the ham is ready to be sliced and packaged for sale. Machine slicers ensure thin, uniform slices ideal for sandwiches or charcuterie boards. Vacuum sealing and refrigeration keep the ham fresh.
Nutrition Facts and Health Impact
Now that you know which animal ham comes from and how it’s produced, let’s look at some key nutritional facts and potential health impacts:
- Ham is a high-protein food but also tends to be high in sodium due to the curing process.
- Ham contains a variety of B-vitamins including niacin, riboflavin, and B12. It also provides minerals like zinc, iron, phosphorus, and potassium.
- Salt-cured meats like ham may increase the risk of high blood pressure, heart disease, and some cancers when consumed in excess.
- The sodium nitrites used for curing can form small amounts of carcinogens when heated to high temperatures. However, modern processing methods have greatly reduced nitrite levels.
- As an unprocessed red meat, ham contains more saturated fat than chicken or turkey. For decreased risk of heart disease, the American Heart Association recommends limiting ham.
- Pre-cooked hams and pre-sliced deli meats should be avoided by pregnant women to reduce risk of toxoplasmosis infection.
Overall, ham can be part of a healthy diet when consumed in moderation. For health, opt for low-sodium varieties, add lots of vegetables, and avoid excessive processed meats.
How to Cook Ham and Use Leftovers
Ham is a versatile ingredient that can be cooked by roasting, grilling, boiling, and more. Here are some tips for cooking ham and using up leftovers:
- For whole bone-in hams, cook to an internal temperature of 160°F (71°C). Boneless cook to 140°F (60°C).
- Glazes made from brown sugar, honey, mustard add great flavor during roasting or grilling.
- Boil ham hocks, ham bones, or pieces to make split pea soup, bean soup, collard greens.
- Dice up leftovers for omelets, fried rice, pasta salad, soup, and casseroles.
- Keep a ham bone in the freezer. Add to beans, greens, or potatoes for extra flavor.
- Grind leftover cooked ham in a food processor. Use ham paste for dips, sandwiches, omelets.
- Make ham hash by frying diced ham with potatoes and onions. Top with a fried egg.
With proper storage, cooked ham leftovers can last 3-4 days in the fridge or 2-3 months in the freezer. Get creative with the leftovers!
Frequently Asked Questions
Is ham made from chicken?
No, ham is defined as being made from the leg of a pig, cow, or other mammal. Chicken ham is made from whole muscle chicken formed into the shape of a ham and heavily processed to taste like ham.
Can ham be made from fish or seafood?
No, ham must come from the leg of a land animal, not seafood. There is no true fish ham due to anatomical differences. Fish cannot be cured and taste like traditional ham.
What’s the healthiest type of ham?
The healthiest hams are low in sodium, nitrates, and sugar. Look for uncured, low-sodium varieties of pork ham for less risk of high blood pressure. Leaner cuts like prosciutto are lower in fat than traditional smoked ham.
Can ham be kosher or halal?
Most traditional ham is not kosher or halal due to mixing meat and dairy (parve). However, there are some beef and turkey hams produced under kosher or halal certification. Check certifications carefully if following religious dietary laws.
Is ham healthier than bacon?
Ham is lower in total fat and calories than bacon. However, ham tends to be very high in sodium while bacon is high in saturated fat. For health, both ham and bacon should be eaten in moderation.
In Conclusion
While exotic game and poultry hams exist, traditional ham comes from the hind legs of pigs. Pork’s high fat content and mild flavor make it perfectly suited for curing and smoking into the delicious ham we all know. Yet no matter what animal it comes from, ham is valued worldwide for its unique salty, smoky, umami taste and versatility in recipes. Just be mindful of overconsumption and enjoy ham in moderation as part of a balanced diet.