Bayonne ham. Bayonne Ham or Jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basque Country and Gascony. Jambon de Bayonne has PGI status.
How to Brine a Ham Posted on Sunday, April 16th, 2006 @ 13:14 by Walter Jeffries That ham is from an uncut boar and a delicious Easter Ham he was. The first bite was mouth watering ecstasy. A true soothing of the pallet and soul as my taste buds gave thanks for this pig I had grown. His life enriched my family’s life, both in his living and his eating. He is a truly appropriate feast with which to celebrate this day as he rose again after brining to bake.
Ham vs Canadian Bacon Ham and Canadian bacon are similar in taste, texture, and appearance. However, ham and Canadian bacon have many differences between them. Canadian bacon is gotten from the loin cut that runs along the back of the pig whereas ham is gotten from the primal cut that includes the leg, butt, and shank.
Canned ham is pork that has been cured, pressed into a can, and steam cooked. The result is a very stable, albeit somewhat bland, food product. Unlike conventional ham, the canned variety will keep in less than ideal conditions, and since it tends to be made from cheap ingredients, it is a cheap source of protein.
American "country hams" are a dry-cured ham similar to those produced across Europe and Asia. Oddly, while consumers happily pay a fortune for imported prosciutto, jamon iberico or Jinhua ham, country hams are little regarded outside of their home territory in the South.