Aug 13, 2005 16:31
18 yrs ago
7 viewers *
English term
Luxembourg
Currently employed in-house
Native in: Romanian 
, Hungarian
Works in: German to Romanian, English to Romanian, Romanian to German, and 4 more.
cured ham
English
Other
Cooking / Culinary
I don't have too much relevant context for now (I will come back if I have some). I am wondering what is special about this ham. Is it just simply dried or is there more to it?
Whatever the origins of the cure, the X ham is a ham that keeps indefinitely without refrigeration.
Whatever the origins of the cure, the X ham is a ham that keeps indefinitely without refrigeration.
Responses
Responses
+2
10 mins
Selected
dry cured ham
see link for definition
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Note added at 11 mins (2005-08-13 16:42:55 GMT)
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Dry Cured Ham
Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water. A curing compound consisting of salt and other ingredients, which may include sugar, sodium nitrate, nitrates, phosphates, and other seasonings, is rubbed on the surface of the ham. The ham is then hung to dry, allowing it to age anywhere from a few weeks to over a year, depending on the variety of ham. Generally, the aging process is approximately six months. During this time the curing compound penetrates through the entire ham, drawing out moisture and thereby preserving the ham. The weight of the ham is reduced 18 to 25 percent. The loss of moisture produces a more intense flavor and deepens the color of the ham. Dry-cured hams may also be smoked. Ham that is dry cured is saltier and drier than the typical ham you find in normal food stores. Dry-cured country hams may be found in a market near the area in which they are produced but typically they have to be special ordered. There are also dry-cured hams available that are not country hams, such as prosciutto ham, which is a lightly salted dry-cured ham that is air-dried for many months and served raw.
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Note added at 11 mins (2005-08-13 16:42:55 GMT)
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Dry Cured Ham
Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water. A curing compound consisting of salt and other ingredients, which may include sugar, sodium nitrate, nitrates, phosphates, and other seasonings, is rubbed on the surface of the ham. The ham is then hung to dry, allowing it to age anywhere from a few weeks to over a year, depending on the variety of ham. Generally, the aging process is approximately six months. During this time the curing compound penetrates through the entire ham, drawing out moisture and thereby preserving the ham. The weight of the ham is reduced 18 to 25 percent. The loss of moisture produces a more intense flavor and deepens the color of the ham. Dry-cured hams may also be smoked. Ham that is dry cured is saltier and drier than the typical ham you find in normal food stores. Dry-cured country hams may be found in a market near the area in which they are produced but typically they have to be special ordered. There are also dry-cured hams available that are not country hams, such as prosciutto ham, which is a lightly salted dry-cured ham that is air-dried for many months and served raw.
Peer comment(s):
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Robert Donahue (X)
1 hr
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Rachel Fell
: good description of process ( though most ham - in UK at least - has at least 10% water injected back into it to increase its weight and doesn't have to declare the first 10% as far as I know...!)
8 days
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4 KudoZ points awarded for this answer.
Comment: "thank you all for your valuable input. It was a difficult decision, but the points go to Jerrie for the link that is useful in my work."
+12
8 mins
Alexandra Duckitt
United Kingdom
United Kingdom
Native in English
&
English
United Kingdom
comprehensively researched translations
Native in: English 
Works in: German to English, French to English
to cure is to preserve (meat or fish) by salting, smoking, etc
Collins English dictionary
Peer comment(s):
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Tony M
: Yes, preserved in some way, though with ham it is most usually salting, with or without drying / smoking also involved
6 mins
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thanks!
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Olga Judina
16 mins
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thanks
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Elizabeth Lyons
: Salting or smoking.
34 mins
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Vicky Papaprodromou
49 mins
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thank you
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Robert Donahue (X)
1 hr
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thanks
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jennifer newsome (X)
2 hrs
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thanks
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Johan Venter
2 hrs
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thanks
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humbird
4 hrs
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thanks
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JaneTranslates
: Yes, but Nick has a good point about "smoked."
8 hrs
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thank you
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Alfa Trans (X)
15 hrs
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thank you
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Lingo Pros
16 hrs
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thanks!
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muitoprazer (X)
: Maria had a very good point abouy jamon serrano,literally mountain ham in spanish which is cured in the rarified air of the sierras[mountain ranges] after salting but without smoking
1 day 17 hrs
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9 mins
Nik-On/Off
Ukraine
Ukraine
Ukraine
careful, caring, and perfectionist
Native in: Russian , Ukrainian
Works in: English to Russian, Russian to English, Ukrainian to English, and 1 more.
-->
cured ham
Pork which has gone through and of a variety of curing processes to preserve the meat.
homecooking.miningco.com/library/weekly/blham.htm
Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients, most usually some proportion of sodium nitrate and sodium nitrite. Sugar is common in many US ham dry cures. This is followed by a period of drying and aging. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.
http://www.answers.com/topic/ham-2
Pork which has gone through and of a variety of curing processes to preserve the meat.
homecooking.miningco.com/library/weekly/blham.htm
Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients, most usually some proportion of sodium nitrate and sodium nitrite. Sugar is common in many US ham dry cures. This is followed by a period of drying and aging. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging.
http://www.answers.com/topic/ham-2
11 mins
Coral Getino
United States
United States
Works in field
United States
Spanish Language Solutions, Inc
Native in: Spanish (Variant: Standard-Spain)
Works in: English to Spanish, Spanish to English, Spanish, and 1 more.
13 mins
Maria San Martin
Works in field
Professional translator & interpreter
Native in: Spanish
Works in: German to Spanish, English to Spanish, Spanish, and 1 more.
jamón serrano o jamón natural
Declined
it´s the typical Spanish cold cut. It is fresh pork, salted and cured in the factory in the open air.
The flight company Iberia offers cured ham sandwiches in the menu. Better than just cured ham is Iberian ham. Very recommendable!!
The flight company Iberia offers cured ham sandwiches in the menu. Better than just cured ham is Iberian ham. Very recommendable!!
Comment: "wrong language pair"
+2
19 mins
Rachel Fell
United Kingdom
United Kingdom
Native in English
&
English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK)
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
4
curing of ham: several different ways and lots of recipes!
Sorry - have just re-read the question, but here below's some info. about curing methods - I'd say it's probably a dry cured ham that keeps so long.
The Devyses Ham is cured to the old ‘Wiltshire Wet’ recipe (which does not sound appetising until I tell you that the ‘wet’ part of the recipe refers to ...
www.sandridgefarmhousebacon.co.uk/products/curingatsandridg...
The chemistry of curing, dry cures, wet cures and pickles. ... Module 3 : Dry curing. Preparing the meat, bacon, hams, shoulders and other joints. ...
www.ihrs.ac.uk/courses/homecuring.htm - 7k
Although it can be cooked and served fresh, most ham is cured in some fashion. Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in ...
en.wikipedia.org/wiki/Ham - 23k
In the dry cure technique, ham is rubbed with the dry curing mixture ... Because Virginia ham is dry salt cured, they may need to be soaked before cooking. ...
www.vapeanuts.com/virginia-ham-faq.html - 21k
A ham from Parma, Italy that is dry-cured, aged for over a year and well ... A delicately flavored dry cured ham, originating in Italy and made from the ...
www.theworldwidegourmet.com/meat/charcuterie/cured-ham.htm - 8k
The Devyses Ham is cured to the old ‘Wiltshire Wet’ recipe (which does not sound appetising until I tell you that the ‘wet’ part of the recipe refers to ...
www.sandridgefarmhousebacon.co.uk/products/curingatsandridg...
The chemistry of curing, dry cures, wet cures and pickles. ... Module 3 : Dry curing. Preparing the meat, bacon, hams, shoulders and other joints. ...
www.ihrs.ac.uk/courses/homecuring.htm - 7k
Although it can be cooked and served fresh, most ham is cured in some fashion. Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in ...
en.wikipedia.org/wiki/Ham - 23k
In the dry cure technique, ham is rubbed with the dry curing mixture ... Because Virginia ham is dry salt cured, they may need to be soaked before cooking. ...
www.vapeanuts.com/virginia-ham-faq.html - 21k
A ham from Parma, Italy that is dry-cured, aged for over a year and well ... A delicately flavored dry cured ham, originating in Italy and made from the ...
www.theworldwidegourmet.com/meat/charcuterie/cured-ham.htm - 8k
Peer comment(s):
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juvera
50 mins
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Thank you, juvera!
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Veronica Prpic Uhing
: Yes, my parent's recipe is still the best to me!
2 hrs
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Thanks!
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+3
1 hr
Nick Lingris
United Kingdom
United Kingdom
United Kingdom
The word is my oyster
Native in: Greek
Works in: English to Greek, Greek to English, Greek
not fresh, not smoked
According to the Britannica, "ham is the rear leg of a hog prepared as food, either fresh or preserved through a curing process that involves salting, smoking, or drying".
Curing means "processing for preservation". Various curing methods have been described here: salting, drying, aging. In translation, however, smoking should be kept out of it, as you would then be referring to "smoked ham".
In Romanian, I have seen two definitions for 'sunca' which point to 'cured ham' (as long as you do not use 'afumata', or just plain 'jambon', which is ham).
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Note added at 1 hr 14 mins (2005-08-13 17:45:50 GMT)
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http://jambon.vocabular.ro/wordSearch.php?view=views/wordSea...
[Search for \'sunca\']
Curing means "processing for preservation". Various curing methods have been described here: salting, drying, aging. In translation, however, smoking should be kept out of it, as you would then be referring to "smoked ham".
In Romanian, I have seen two definitions for 'sunca' which point to 'cured ham' (as long as you do not use 'afumata', or just plain 'jambon', which is ham).
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Note added at 1 hr 14 mins (2005-08-13 17:45:50 GMT)
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http://jambon.vocabular.ro/wordSearch.php?view=views/wordSea...
[Search for \'sunca\']
Peer comment(s):
| agree |
JaneTranslates
: Yes, cured ham can be smoked or not.
7 hrs
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Thanks. My point is that, when you sell smoked cured ham, you call it 'smoked ham', not 'cured ham'.
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Vicky Papaprodromou
19 hrs
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Thanks, Vicky.
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Rachel Fell
: about the non-smokedness - smoked ham is cured, but they're separate processes
8 days
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Thanks, Rachel. I'm sure Elvira has taken these notes into consideration.
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12 hrs
Maria Chmelarova
Native in: Slovak
Works in: English to Slovak, English to Czech, Slovak to English, and 2 more.
preserve from decay
...
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