Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.[1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Regular consumption of especially the processed version is associated with negative health outcomes.
For the cured but uncooked leg of pork, see Gammon (meat). For other uses, see Ham (disambiguation).Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection.
History
The preserving of pork leg as ham has a long history, with traces of production of cured ham among the Etruscan civilization known in the 6th and 5th century BC.[2]
Cato the Elder wrote about the "salting of hams" in his De agri cultura tome around 160 BC.[3]
There are claims that the Chinese were the first people to mention the production of cured ham.[4] Larousse Gastronomique claims an origin from Gaul.[5] It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.[4]
The modern word ham is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant 'crooked'. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.[6]
Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.[7]
Health effects
As a processed meat, there has been concern over the health effects of ham consumption.[32] A meta-analysis study from 2012 has shown a statistically relevant correlation between processed meat consumption and the risk of pancreatic cancer, with an increase in consumption of 50 grams (1.8 oz) per day leading to a 19% increase in risk.[33]
This supported earlier studies, including the 2007 study "Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective", by the World Cancer Research Fund and the American Institute for Cancer Research,[34] which reviewed more than 7,000 studies published worldwide.[35] Among the recommendations was that, except for very rare occasions, people should avoid eating ham or other processed meats – cured, smoked, salted or chemically preserved meat products such as bacon, hot dogs, sausage,[36] salami,[37] and pastrami. The report states that once an individual reaches the 510 grams (18 oz) weekly limit for red meat, every 48 grams (1.7 oz) of processed meat consumed a day increases cancer risk by 21%.[35]
A European cohort study from 2013 also positively correlated processed meat consumption with higher all-cause mortality, with an estimation that 3.3% of the deaths amongst participants could have been prevented by consuming an average of less than 20 grams (0.71 oz) of processed meat per day over the course of the study.[38]