1、Video
2、Introduction
jinhua ham is most famous for its four major features luster, fragrance, flaver, and appearance.
it is salted with bay-salt, which is rather fine. after salted, wash it and bake it until dried, the foot bones need to be straightened, the ham should be fluffy, and easy to get fermented and fragrant.
3、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 8 | 60 | Salty, fragrant, bacon | Pickled |
4、Ingredients
- Sea salt or table salt
- Pig hind legs (2500-3000 g)
5、How To Make
1、Choose fresh pork hind legs, the selection requirements are: less fat, more lean meat, bright red muscles. The weight is between 2500-3000 g.
2、Trim the pig’s hind legs. Remove the hair and blood stains on the pig’s legs, clean the pig’s feet, and then trim the edges of the pig’s hind legs into an arc to remove excess fat and make the pig’s hind legs more flat.
3、Begin to marinate the pig’s hind legs. The most suitable temperature is 8 degrees Celsius, and it needs to be marinated for 35 days. Prepare a large pot, put a bamboo sheet on the bottom of the pot, put the pig’s hind legs skin down and meat up into the pot. The pig’s hind legs cannot directly touch the bottom of the pot.
Then apply a layer of salt on the surface of the pig’s hind legs, and pay attention to spread evenly. In addition, apply more on the fatty meat, bones, and skin areas, and rub it repeatedly.
Apply it again after 2-3 days, and repeat the application 6-7 times. There will be a layer of white salt on the surface of the pig’s hind legs, and the meat will start to become hard. This is the 7 curing of Jinhua ham.
4、Soak the cured ham in clean water at a water temperature of about 10 degrees Celsius for 10 hours. The surface of the meat becomes soft. Brush off the salt on the surface of the ham with a soft brush, rinse again, and soak in clean water for 2 hours.
5、Tie the cleaned ham with a rope, hang it in the sun, and dry it for 5 days. The surface of the ham turns pale yellow, the surface of the meat has oil oozing, the lean meat part becomes rosy, and the hind legs of the pig begin to harden. Just reach this state.
6、The final step in making Jinhua ham is air-drying and fermentation. Hang the dried ham in a dry and ventilated place, let the water in the ham evaporate slowly, and the protein in the ham will begin to ferment and decompose. At this time, the environment must be dry.
As the temperature rises, the surface of the ham begins to ferment and green or gray-green molds appear, indicating that the ham fermented well. After half a month, the ham has basically fermented, and the ham has a delicate smell at this time.
The fermentation time of authentic Jinhua ham takes 3 years, and the time for making it at home can be greatly shortened, of course, there will be some loss in taste.
6、Important Tips
1、 Jinhua ham is rich in protein and a small amount of fat, more than ten kinds of amino acids, multiple vitamins and minerals. Because ham is fermented and decomposed, various nutrients are more easily absorbed by the body.
2、 Choose the hind legs of pigs carefully, and choose the ones with less fat and more lean meat.
3、 The best ambient temperature for cured ham is 8 degrees Celsius. The ham should be coated with salt 7 times and rubbed vigorously.
4、 When the ham is air-dried and fermented, the environment should be dry and ventilated to avoid humid environments, which will affect the fermentation.
7、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 318 kcal |
| carbohydrate | 0.1 g |
| Fat | 28 g |
| protein | 16.4 g |
| Cellulose | 0 g |
8、Matching Food
Shrimp Tofu，rice，beer
Shrimp Tofu 
rice 
beer
9、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 7 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 5 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Nutrition of Jinhua Ham
The main ingredient of ham is pork, which is made into ham through various processing techniques, which is rich in nutrients. Ham contains a lot of protein, and after a long time of marinating and fermentation, the meat is more delicious, and the protein is more nutritious after fermentation, so many people like to eat ham very much. Many people know that the price of Jinhua ham is very high, because it is indeed rich in nutrients, and the production process is complicated. Many hams need 1-3 years of fermentation, and they are very delicious. The finished Jinhua ham can be eaten directly sliced or steamed; it can also be used for stir-frying. Adding vegetables can make the nutrition more balanced and the taste more unique.
The dangers of eating too much ham
Ham contains a lot of nitrite, and too much nitrate intake is harmful to the human body. So it is recommended that you do not eat too much ham. And nitrates also have a carcinogenic effect, which is why many people don’t eat ham very often. It’s more like a snack. It’s delicious to eat once in a while, but you can’t eat too much. I like Jinhua ham very much, but because it is expensive, I eat it very rarely.
And I like to use it to stir-fry vegetables, adding green peppers, spinach, shredded carrots and other vegetables, which can add more dietary fiber, and form a nutritional balance with Jinhua ham, making the ham healthier and more delicious. I think cured ham provides a different flavor, but fresh pork is more nutritious, and fresh pork has no nitrites and is healthier to eat.
Homemade ham has high technical requirements and takes a lot of time. Many people buy Jinhua ham and do not eat a lot at one time. After purchasing Jinhua ham, it must be well preserved. It is best to seal it with plastic wrap and store it in the refrigerator. It needs a dry and cool storage environment. I recommend that you slice the ham and steam it to reduce the nitrite content of the ham and at the same time make the ham softer and more delicious.
Can pregnant women eat Jinhua ham?
Many people like to eat Jinhua ham, but I do not recommend pregnant women to eat ham, because ham contains a lot of nitrite, and its nutrition is not as rich as fresh pork. Pregnant women need rich nutrition, such as beef, fish, eggs, milk and other foods can provide rich protein and trace elements, these foods are much better than ham. Eating ham does not provide more nutrition for pregnant women. It can be used as a snack. It can be eaten once in a while to bring us some freshness. We should not eat ham often. Ham contains a lot of salt, and eating too much ham can lead to higher blood pressure and more pressure on the kidneys. Pregnant women should stay away from ham for the sake of themselves and their fetuses.
Children and the elderly should also eat less ham. Children are in a critical period of growth and development and need foods such as beef, eggs and milk. The metabolism and digestion ability of the elderly is reduced, and ham will bring a greater burden to the body. If the elderly eat a lot of ham, it is easy to cause high blood pressure, which is very bad, so the elderly should eat less ham.
11、Recipe
- Sea salt or table salt
- Pig hind legs (2500-3000 g)
- Choose fresh pork hind legs, the selection requirements are: less fat, more lean meat, bright red muscles. The weight is between 2500-3000 g.
- Trim the pig's hind legs. Remove the hair and blood stains on the pig's legs, clean the pig's feet, and then trim the edges of the pig's hind legs into an arc to remove excess fat and make the pig's hind legs more flat.
- Begin to marinate the pig's hind legs. The most suitable temperature is 8 degrees Celsius, and it needs to be marinated for 35 days. Prepare a large pot, put a bamboo sheet on the bottom of the pot, put the pig's hind legs skin down and meat up into the pot. The pig's hind legs cannot directly touch the bottom of the pot.Then apply a layer of salt on the surface of the pig's hind legs, and pay attention to spread evenly. In addition, apply more on the fatty meat, bones, and skin areas, and rub it repeatedly.Apply it again after 2-3 days, and repeat the application 6-7 times. There will be a layer of white salt on the surface of the pig's hind legs, and the meat will start to become hard. This is the 7 curing of Jinhua ham.
- Soak the cured ham in clean water at a water temperature of about 10 degrees Celsius for 10 hours. The surface of the meat becomes soft. Brush off the salt on the surface of the ham with a soft brush, rinse again, and soak in clean water for 2 hours.
- Tie the cleaned ham with a rope, hang it in the sun, and dry it for 5 days. The surface of the ham turns pale yellow, the surface of the meat has oil oozing, the lean meat part becomes rosy, and the hind legs of the pig begin to harden. Just reach this state.
- The final step in making Jinhua ham is air-drying and fermentation. Hang the dried ham in a dry and ventilated place, let the water in the ham evaporate slowly, and the protein in the ham will begin to ferment and decompose. At this time, the environment must be dry.As the temperature rises, the surface of the ham begins to ferment and green or gray-green molds appear, indicating that the ham fermented well. After half a month, the ham has basically fermented, and the ham has a delicate smell at this time.The fermentation time of authentic Jinhua ham takes 3 years, and the time for making it at home can be greatly shortened, of course, there will be some loss in taste.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 8 | 60 | Salty, fragrant, bacon | Pickled |
| Content | Per 100 g |
|---|---|
| Calories | 318 kcal |
| carbohydrate | 0.1 g |
| Fat | 28 g |
| protein | 16.4 g |
| Cellulose | 0 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 7 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 5 |
| child | 8 |
wpDiscuz