Dry cured hams have been around in China before the Song dynasty and were used in many kinds of dishes. Hams have also been recorded during the time of the Qing dynasty and have been used in dishes where hams are stewed, made with vegetables, and have also been found in different varieties of soup dishes and soup stocks. The Jinhua ham is the most famous Chinese ham that is used as an ingredient in a dish called "Buddha jumps over the wall". 

 

The name of the Bayonne Ham is taken from a port city in the southwest of france called Bayonne. It is an air-dried salted ham. Another French ham is the Jambon de Paris, it is a boneless ham which is baked into a shape. Let us learn about the different kinds of ham from Germany. Ammerl’nder Schinken is a ham that is from the Ammerland area of North Germany and it is cured using a dry mixture of brown sugar, sea salt, and spices. Schwarzw’lder Schinken comes from the Black Forest region and it is a seasoned, dry cured, and then smoked over fir leaves and sawdust. Westf’lischer Schinken is made from acorn fed pigs that are found in the Westphalian forest. The meat is dry cured and then smoked over a combination of beechwood and juniper branches. 

In Italy, their ham is called prosciutto and can either be raw or prosciutto crudo or cooked which is prosciutto cotto. Ham production has been around since the Roman period between 300 and 400 BC. Raw hams are given grants by the European Union’s legislation to protect its origins, where they were produced, and how they were produced. There are several types of hams from Italy and each has a unique production and curing process. Parma ham or Prosciutto di Parma is produced by 200 manufacturers in the eastern region of the province of Parma. The production of Parma ham is regulated by a quality consortium that recognizes products that qualify for selling with a distinctive mark. Only hams that are large or weigh around 12 to 13 kilograms are used. The curing process uses only a little salt but may include garlic, salt, and sugar to produce a sweeter meat. The meat is then sealed with pig fat all over the exposed areas to slow down drying. The curing process lasts for twelve months. 

 

From Spain, they have the Jamon Iberico de Bellota or the acorn cured ham. It is one of the most exclusive and exquisite tasting meats that is enjoyed raw. It can be a great addition to any party and is usually a staple in Spanish tapas.