Why do hams have a special association with spring and summer meals?
On family farms, hogs were typically slaughtered in the fall and, without the benefit of refrigeration, cured during winter months to be ready for spring and summer meals and picnics. With the growth of and improvements in commercial food processing, ham can be enjoyed throughout the year. Q: What does curing mean? A: Curing is a meat preservation process. Today, most hams are cured in commercial processing plants operating under guidelines established by the USDA’s Food Safety and Inspection Service. The process typically eliminates foodborne pathogens, and each of the hams undergoing the process will be stamped to verify USDA-approved processing. Q: Why are hams marketed in different forms? A. A ham may be labeled “fresh,” “cured,” or “cured and smoked.” A cured ham will typically be deep rose or pink in color, while a fresh ham, which has not been cured, will be light pink or beige in color, similar to a pork roast. A country ham or prosciutto are dry cured and may range in color fr
