HAM AND BACON

HAM
Definition: The word ham means pork, which comes from the hind leg of a hog. Hams may be fresh, cured, or cured and smoked. The usual colour for cured ham is deep rose or pink. Fresh ham (which is not cured) has the pale pink, country hams and prosciutto (which are dry cured) range from pink to mahogany colour. Facts: Curing Solutions: Curing is the addition of salt, saltpetre and sometimes sugars and seasonings to pork for preservation, development of colour and flavour enhancement. Dry Curing: This process is used to make country hams and prosciutto. Fresh meat is rubbed with a dry-cure mixture of salt and other ingredients. Dry-cured hams are usually aged for six months but may be shortened according to ageing temperature. Wet Curing or Brine Cure: This is the most popular way of producing hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Smoking and Smoke Flavouring: After curing, some hams are smoked. Smoking is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smouldering fires. This gives added flavour and colour to meat and slows the development of rancidity. Usage: Ham is served with fresh figs or slices of melon or is chopped finely and added to salads or cooked pasta. Alternatively, use the ham to wrap around meats prior to pan-frying or oven roasting, this not only adds flavour but also keeps the meat moist. Dry cured ham can be served with cheese, bread and fruit for a simple lunch. Ham slices are perfect for making sandwiches as the large slices of ham cover sliced bread well. Ham can also be served on Italian bread - ciabatta or focaccia and topped with sliced tomatoes and mozzarella. Commonly used hams: Aged Hams: These are heavily cured, smoked hams that have been hung to age from one to seven years. They are covered in a mould, which must be scraped and washed off prior to eating. Brine-Cured: The meat is soaked in brine and then smoked. Fresh ham: Raw/uncooked cut of meat from the hog's hind leg. It must be cooked prior to eating. Gammon: Derived from a French word "Gambe" for hind- leg of the pig or ham. Prosciutto: Italian ham. The meat is seasoned, salt-cured, and air-dried. It is not smoked. Serrano ham: Sweet tasting, mature Serrano ham is produced in the mountainous regions of Spain. It is not cooked, but coated in sea salt and stored until the salt is absorbed. Its sweetness comes from the gentle curing and from the high temperatures during the last stages of maturation.

BACON
Definition: Bacon is a cut of meat taken from the sides or back or belly of a pig, cured and possibly smoked. It is generally considered a breakfast dish, cut into thin slices before being fried, or grilled. It is commonly used as an ingredient in recipes, and is valued both as a source of fat and for its flavour. Facts: Smoking is used to impart more flavour into the bacon and also to speed up the curing process. Un-smoked bacon is sometimes known as green bacon. Allowing the cured meat to hang in a room over a bed of smoking wood chips traditionally produces smoked bacon. A side of un-sliced bacon is known as a flitch. An individual slice of bacon is called a rasher. Traditionally the skin is left on the cut and is known as bacon rind. Rind less bacon is also available as a healthier alternative. Usage: Bacon goes well with most poultry, fish and shellfish, green vegetables, salads, pulses and is used as stuffing also. Most popularly served with break fast egg preparations. Small cubes of bacon are rendered and hence flavour a variety of dishes. The famous spaghetti carbonara uses strips of bacon in its recipe. Quiche Lorraine has bacon as one of its principle ingredients. Bacon is thinly sliced and wrapped around prunes or oysters and grilled to produce classical savoury dishes.

Commonly used bacon: Back bacon: Cut comes from the loin in the middle of the animal. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts. Collar bacon: Is taken from the back of a pig near the head. Streaky bacon: Comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. Pancetta: Italian streaky bacon, smoked or green (un-smoked), with a strong flavour.

The book of Ingredients: Pages 202,210 and 283