Ham. Issue 2 (2nd July 2016)

• Record Type: Journal Article
• Authors: Stankus, Tony
• Is Part Of: Journal of agricultural & food information. Volume 17:Issue 2/3(2016)
• Page Start: 174
• Page End: 199
• Publication Date: 2016-07-02
• Subjects: Ham -- pork -- dry cured meats -- brine cured meats -- European Protected Designations of Origin; Agriculture -- Information services -- Periodicals; Food -- Information services -- Periodicals; Agriculture -- Information resources -- Periodicals; Food -- Information resources -- Periodicals; Communication in agriculture -- Periodicals; 026.6305
• DOI: 10.1080/10496505.2016.1186553
• Languages: English
• ISSNs: 1049-6505

Abstract

ABSTRACT: This article provides a working definition of ham. It identifies ancient Rome as the first Western civilization in which the making and marketing of hams on a large scale is well-documented. The two major modern pathways of curing hams and the major differences in how these hams are sold and served today in Europe and the United States are detailed. Finally, contemporary issues surrounding ham consumption and health are briefly reviewed.