Chinese cured ham, also known as "jinhua ham" or "jiangxi ham", is a traditional delicacy that has been enjoyed in China for centuries. This type of ham is made by curing and drying raw pork leg with a unique blend of salt, sugar, and spices. The result is a flavorful and tender meat that can be used in a variety of dishes. In this article, we will explore the process of making Chinese cured ham and share a delicious recipe for you to try at home.
To make Chinese cured ham, it is important to start with high-quality pork leg. The ideal pork leg should have a good balance of lean meat and fat, as the fat helps to keep the meat moist during the curing process. The skin should also be intact, as it plays a crucial role in preserving the ham. In traditional Chinese ham-making, the leg is often sourced from a specific breed of pig called "jin hua", which is known for its marbling and tenderness.
Curing and Drying Process
The curing process is what gives Chinese cured ham its distinct flavor and texture. The leg is first cleaned and trimmed, and then rubbed with a mixture of salt, sugar, and spices. The meat is then tightly wrapped in cloth and hung for several weeks to dry. During this time, the salt draws out the moisture from the meat, creating a concentrated and intense flavor. The length of the curing process varies, but it typically takes around 2-3 months for the ham to fully cure.
Storage and Aging
Once the ham is fully cured, it is ready for storage and aging. Traditionally, Chinese cured ham is aged for at least 6 months, but some hams can be aged for up to a year. This aging process allows the flavors to develop and intensify, resulting in a rich and complex taste. The ham is typically stored in a cool, dry place, and it is important to regularly check on it and remove any mold that may form on the surface.
Recipe for Chinese Cured Ham
Now that you understand the process of making Chinese cured ham, it's time to try it out for yourself! Here is a simple and delicious recipe that you can follow to make your own jinhua ham at home.
Ingredients:
1 pork leg (around 5-6 pounds)
1 cup salt
1 cup sugar
1 tbsp Sichuan peppercorns
1 tbsp five-spice powder
Instructions:
Trim and clean the pork leg, leaving the skin intact.
In a bowl, mix together the salt, sugar, Sichuan peppercorns, and five-spice powder.
Rub the mixture all over the pork leg, making sure to cover every inch.
Wrap the pork leg tightly in cloth and hang it in a cool, dry place for 2-3 months.
Remove the cloth and hang the ham for an additional 6 months for aging.
Once fully aged, slice and serve the ham as desired.
In conclusion, Chinese cured ham is a delicious and unique delicacy that requires time, patience, and attention to detail to make. Whether you are using it in soups, stir-fries, or enjoying it on its own, this ham is sure to impress with its rich and complex flavor. So why not give this recipe a try and experience the art of curing Chinese ham for yourself?
/grilled-pork-ribs-with-baked-beans-and-glass-of-beer-close-up-142452691-585842c33df78ce2c3c30ea0.jpg)
