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These pioneers took their gastronomic culture with them, including salt-curing techniques. Ham is a type of pork that comes from the hind leg of a hog. a business which is engaged in the economic transaction with several countries in the world. "url": "https://sclydeweaver.com/content/themes/sclydeweaver/assets/img/logo.png", After this step, the spices and seasonings are added to the ham. Think of American ham as a talented character actor that can appear in many guises (country ham, Smithfield ham, spiral-cut ham), enhance the scene without stepping all over everyone elses lines, and leave folks thirsty for just a little bit more. } It is prepared with spices including black pepper, rosemary, and juniper. Ham and Swiss Breakfast Sandwich with Brown Sugar Ham and fresh basil. Some cooks choose to score the outside of the ham in a diamond pattern and glaze it to make it more attractive and more flavorful. Strictly speaking, curing is simply a method of preserving meat by using the raw ingredients of salt, acid and sugar. These ingredients work to remove excess water from the ham, preventing the meat from spoiling. As a result, uncured ham is considered a lot safer for you than cured ham. Nitrates can prevent bacteria growth while giving the ham an aesthetic dark red color. The salty cheese is perfect with prosciutto crudo. How Do You Use a Wheel Stud Installer Tool? Vice also illustrates the middle-of-the-road nature of Krakus ham: It's porky, but not overwhelming so; it's salty, but not exorbitantly over-seasoned; it's firm, but has some "give." By offering top-quality products, wehelp keep your shopping simple so you dont have to spend time comparing different kinds of ham at the supermarket. 2. The merit of this is the higher quality control standard of the US over the sourced states, but the big downside is that the engine and the transmission are imported as well, and may not be made to the same quality standard as the home-built counterpart. Well let some people from New Jersey explain this one. Yet, if steel-dependent manufacturers are buying foreign-made steel in order to save money, then domestic steel-makers experience a loss of profits, resulting in a reduction of their workforce. Although most uncured ham has been thoroughly cooked, you will still want to put your uncured ham in the oven until it reaches a safe temperature. From huge holiday celebrations to everyday school lunches, ham is an iconic meat that can make any meal better. As such, it is much smaller than a classic prosciutto and has a rotund, pear shape. These sugary undertones make ham the perfect partner for numerous accent flavors, pairing especially well with salt, smoke, brown sugar, maple, spicy mustard, cloves and even canned pineapple. Rather than working around a bone, you can make clean passes through the ham to create uniform slices. "There is also a whole 'ritual' around its final preparation, where the culatello must be swaddled in a linen soaked in white wine. Nutrition Facts and Benefits of Corn, Apricot: Nutrition Facts, Health Benefits, and Recipe, 12 Filling Foods That Are Also Good for You, Flat Tummy Water: Benefits, Side Effects & Nutrition Facts, Plantain vs. Banana: Difference in Nutrition and Health Benefits, Is it Wise to Drink Lemon Water before Bed? When you finish cooking, the internal temperature will be between 145 to 160 degrees Fahrenheit. The differences between domestic and imported cars can't be completely attributed to the country they were made in. Chef Cesare Casella believes in using only the best hogs, cuts of meat, and ample time to produce his prosciutti. The salted hams rest horizontally in temperature and humidity-controlled curing rooms for nearly a month before being propped vertically for another three months. Its interesting to note that, while Americans call this breakfast favorite Canadian bacon, Canadians typically refer to it as peameal bacon or simply back bacon.. Fine Cooking notes that prosciutto cotto is an Italian ham that is slow-cooked with its skin on before maturing. "headline": "THE DIFFERENT TYPES OF HAM AND HOW TO PREPARE THEM", However, nitrites in ham and other meats are also associated with a higher risk of cancer. A Virginia ham is simply a country ham cured in a certain region of the United States. ", Rotondo dolci prosciutto is a soft and sweet ham that's been aged for 18 months. } "width": 97, This exclusivity is extremely important in the car world, as cars are still seen as a status symbol as much as theyre a practical means of transportation. Abone-in hamtends to be moist and have a nice, rich flavor that comes from the bone, but carving it can be a bit challenging since you have to work around the bone. Wet-cured, this type of ham uses honey or maple syrup as at least half of the sweetener in the curing mixture. These cured hams are all made according to specific techniques which yield very different products. Next, the ham is washed and hung up in a dark, temperature-regulated space to dry. EC: Every Type of American Ham, Explained, EC: assets%2Fmessage-editor%2F1473864913631-country-ham-inline, EC: assets%2Fmessage-editor%2F1473885819455-spiral-ham-inline, Coca-Cola Is Finally Combining Its Two Best Flavors to Create Cherry-Vanilla Coke, Why Thomas Keller Thinks Farm-to-Table Is Absurd, The Best Post-Party Breakfast Spots in Atlanta, According to Local DJs. Namely, ham is an extremely popular Christmas dinner dish. Can You Freeze Ham, Dereeze; http://dereeze.com/food-and-cooking/can-you-freeze-ham/, last accessed July 11, 2018. With a century in the business, weve created a solid reputation for excellent quality and tastes that remind you of holiday dinners at home. Just as the Italians do, Niman Ranch avoids nitrates, only using salt and a thick lard rub to cure and preserve their hams. Leaving the layer of fat rind on the ham preserves the moisture leading to a succulent cut of pork. Has three ingredients: milk, salt, and rennet. Prosciutto Ham Prosciutto is the Italian word for "ham." Now that youre familiar with cured ham, its finally time to demystify what uncured ham is. Then it is smoked and aged. Letting the ham rest also gives it a chance to cool down before you try to carve it. This is the most popular type of ham sold in the United States. Black Forest ham is smoked over pine or fir and the whole process can take up to three months. MyRecipes may receive compensation for some links to products and services on this website. It typically has the hoof left on it.". On the other hand, a Virginia-style ham refers to how the ham was cooked rather than where. East Petersburg, PA 17520. To understand what uncured ham is, you first need to know what cured ham is. Whether smoked, oven-roasted or aged and sliced thinner than a piece of paper, your ham will have a sturdy meatiness to it. We readily have Virginia Country Ham available whole, sliced and in pieces at our East Petersburg location. Thats why Ive separated imports into proper and global. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Insert a meat thermometer in the middle of the ham. By the time of the Roman Empire, curing ham had become a well-established practice and cured ham was a popular, tasty trade item. The ham will be drier when cooked above 145 degrees Fahrenheit. Though ham hocks are not actually part of a ham, they are taken from the portion of the leg just below where the ham stops, at the end of the shank. This includes charcuteries in the provinces of Bologna, Modena, Emilia, and Reggio Emilia in the Emilia-Romagna region. It hasn't benefited from the same publicizing as prosciutto di Parma.". Another set of cars that technically falls into this category is the US domestic brands building cars in Mexico. While still a salt cured ham, and therefore a prosciutto, culatello di Zibello differentiates itself from prosciutti di Parma, di San Daniele, Toscana, and di Modena because it is a boneless prosciutto. Browse through our selectionof smoked hams and bacon and place an order today. Seven hundred years later, Romans began using salt to cure pork an early precursor to today's prosciutto. As the Roman empire expanded across Europe, soldiers and settlers populated regions in Portugal, Spain, France, England, Germany, and Belgium (viaBritannica). Hams that are cured are ready to eat. Heritage hog farmers and craft producers take care to emulate the traditions and techniques of the great European cured meat consortiums. The geographic placement of Emilia Romagna allows for it to be swept by refreshing breezes perfect for curing rooms! When you buy sliced ham at the deli counter, you may eat it cold, straight from the package. This process often involves a variety of chemicals and additives. The curing process may also include adding a combination of sugar, salt, and other flavors. Prosciutto is generally eaten as-is or added at the end of cooking. Since Canadian bacon is traditionally enjoyed with breakfast, a great method for preparing it is to cut slices and fry them in a skillet on the stove. Check out the following section to learn more about how different types of ham are cooked and how it affects their taste. A cooked country ham will store a week in the refrigerator, whereas an uncooked country ham stores two to three months in the refrigerator. Some people call this breakfast ham, and we salute them. The question of which is better requires a more expanded answer, but the short of it is; imports are great if youre looking for something special and have the budget for it, but in most scenarios, domestic cars are better. A salty boneless French ham, it is named after the southwestern France port city Bayonne. The smoky and/or salty, sometimes mold-covered stuff is what most folks are looking for in the morning, so heres an easy guide to a few of the American ham terms and varieties you might encounter on a breakfast menu or your butchers cases. The situation is far more convoluted than it ought to be, so lets break it down by different types of manufacturing strategies, and then separate the good from the bad. But country ham is really more about the style of smoking and curing than it is the location. ", "Di Parma is the one with the largest production and the biggest exports it's cured with only salt and air. NOW OFFERING 2-DAY FLAT RATE SHIPPING ANYWHERE IN THE COUNTRY FOR JUST $25. Prosciutto di ParmaYouve probably met before. Although hams flavor profile is overall savory and rich, ham always has a hint of sweetness no matter how it was prepared. ", "Italian prosciutto and I can speak about di Parma and San Daniele especially is a product born of the overlap of culinary expertise and the land," says Besler. This also means dry-cured hams can be kept at room temperature. "logo": { "It is an excellent (and affordable) alternative to DOP Prosciutto. "@id": "https://sclydeweaver.com/blog/different-types-of-ham/" Capocollo is a traditionally cured specialty meat made from top quality pork shoulder. Also called capocollo, coppa, or capicola, this Italian cured ham is similar to prosciutto but is made from the pork shoulder or neck whereas prosciutto is made from the buttocks or thighs. All rights reserved. "name": "S. Clyde Weaver" Dry curing is another process used to make prosciutto and country ham. It is identified by its paper-thin slices, sweet-salty flavors, and delicate fat marbling. Adding a liquid such as water, stock or wine to the bottom of the roasting pan and covering the ham tightly with aluminum foil or a lid will help prevent the ham from drying out, resulting in more moist slices of meat. Per Arcagualerzi Italia, culatta is known as the heart of the ham. The protein level is no less than around 18%. On hams you buy at the grocery store, the label should include a guide for how long to heat the ham. However, a big spiral-sliced ham is an easy and impressive entree choice for any large gathering or celebration. (adsbygoogle = window.adsbygoogle || []).push({}); https://www.foodsforbetterhealth.com/cured-vs-uncured-ham-which-is-better-38033, https://www.foodsforbetterhealth.com/wp-content/uploads/2018/07/cured-vs-uncured-ham-150x100.jpg. Country hams are not as common as city hams in the U.S., especially in more urban areas. A 24-month prosciutto will have more funk and complexity than a 12-month (and this goes for all styles of ham across the board). It can be a deli meat, it can be a formal entree when dotted with whole cloves and a smattering of brown sugar, it can be a breakfast meat the list goes on and on. Both cured and uncured hams offer their fair share of benefits and drawbacks. If youre looking to serve a family rather than an army, youll likely want to choose a partial ham. For the most flavorful experience possible, try one of the expertly preparedham products from S. Clyde Weaver Smoked Meats & Cheeses. The ham is hand-salted and left to rest before it's matured in curing rooms for a year or more. Save time by purchasing a pre-glazed, spiral-cut ham. Both cooked and uncooked country hams store for a month in the freezer. ", When asked about the differences between the types of prosciutti and possible favorites, Besler quipped, "this would be like choosing a favorite child! Because ham comes from the large, round muscles of a hogs hind leg, every type of ham has a meaty denseness and a fleshy texture. It is lean and rosy red with a clean, delicate flavor. 1. Domestic Business is defined as the business whose economic transaction is conducted within the geographical limits of the country. Also known as fresh ham, uncured ham is the same cut of pork as cured ham, but the meat has not been treated with the same chemical brine, smoke or other flavorings used on cured ham. The GMCs and Escalades are the domestic luxury and security vehicles of choice for famous people, but all the executives and anonymously rich people drive in a Mercedes or a Lexus, and if theyre really rich, then Rolls Royce, Maybach, and Bentleys. A discussion of ham should also give some attention toham hocks, also called shanks or sometimes pork knuckles. According to Food Processing History, Mesopotamians began using salt to cure and dehydrate fish and meat as early as 3000 B.C., with the Greeks adopting the practice around 900 B.C. A vehicle built in the US or the home country of the manufacturer is still better in quality than those from global plants. The color of cured ham will be pink or deep rose. As its name implies, dry-cured hams are coated in a salt rub (and sometimes other seasonings) and left to age for several months up to two years (or more) in a cool, dry place. The mixture usually includes water, salt, brown sugar, flavorings and chemicals like sodium nitrate, sodium phosphate and more. Then if we look at the post-2000 era, import cars got a more negative reputation, and mostly for good reason. Black Forest ham is smoked over pine or fir and the whole process can take up to three months. Another distinction youll see is between boneless and bone-in hams. Spiral-Cut Ham The HoneyBaked Ham Company invented this cutting technique more than four decades ago, but the patent expired in 1981, and anyone with the proper technology can have at it. On the other hand, the nitrites in cured ham are thought to convert to carcinogens called nitrosamines. Culatello di Zibello is crafted from the hamstring muscle of the leg. When it comes to curing ham, manufacturers can either follow a dry curing or wet curing process. To become ham, the pork is aged, cured, smoked, and/or cooked. Then theres the Aston Martin and Kia Stinger that also fall into this category. The major difference between domestic and imported beers is that domestic beers are brewed in this country, and imported beers are any beer not created in the United States. You can then boil the ham to heat it, add your favorite glaze and finish it off in a hot oven. Cured meat therefore has a significant shelf-life. Depending on the model, youll still get plenty of practicality, especially with Audis sports-estate models. Its enhanced with spicy seasonings and dry cured for an authentic, bold flavor. Before the hams are hung to mature for 14 to 30 months, they are coated with a layer of pork fat, salt, pepper, and rice flour to protect exposed areas from spoilage. When ham goes through the wet curing process they are brined, then fully cooked either in an oven or a smoker. Some say its flavor is more sophisticated and elegant. Trim external fat down to a quarter inch with a straight edge knife. The perfect holiday gift or special occasion snack. Typically, you want the oven on a low temperature so the ham doesnt dry out especially if youre fixing a boneless ham. Black Forest ham is extremely versatile and can be easily substituted for other styles of ham in virtually any of your favorite recipes. Once butchered, the legs are deboned, fat is trimmed, and hams are shaped. Assume the United States is considered the domestic country. You can buy whole hams as well, but these cuts of meatcan weigh 20 pounds or more. It may not be a car, but theres certainly something that you want to have, but nobody else does. The Brilliant Secret to Making Better Mashed Potatoes, 65 Super Easy Finger Foods to Make for Any Party. Finding a car that is a complete bore to drive is becoming more difficult every year. In this section, we will examine storing cured vs. uncured ham. The location of the Emilia Romagna region (in North-Central Italy), tucked in between the Apennine mountains and the Adriatic sea, is key.". This boneless ham is salted and dry-cured for six months. In addition to its satisfying texture, all ham has a slight, underlying sweetness to its taste. Imposing tariffs is one way a country can work to improve its balance of trade. adds Besler. It means that the ingredients whether it is grapes, cheese, ham, or honey must come from within the geographical boundaries that define Italy. Around the 15th century, this word started being used to refer to the cut of pork from a hogs hind leg that we now know as ham. Located near the Adriatic Sea and Lake Garda, the cooling winds and higher elevations of the Dolomite mountains and Euganean hills give Prosciutto di San Daniele a completely different flavor and quality than the hams found in Parma thanks to its terroir (geographic and climatic influences). Most meat cannot be kept at room temperature without spoiling, and consumption of spoiled meat can cause food poisoning, like botulism due to Clostridium botulinum. Ham is a type of pork that comes from the hind leg of a hog. Only then can sugnatura a process of coating the ham in salted and peppered lard for softening occur, before the ham is hung to mature for up to a year in curing rooms. The taste and texture of the meat will never be the same." Some great imports include: For a wide selection of domestic and imported beers, visit Bengals Liquor Daytona Beachs top retailer for beer, wine, beer, liquor, lottery and so much more! Ham can be preserved and prepared in many different ways. Looking for new dinner recipes? Fresh hams, on the other hand, will be pale pink or beigethe color of a fresh pork roast. It tastes similar to ham, and Canadians do not call it Canadian bacon, but . Cured ham and uncured ham both contain nitrites; however, the vegetable-based nitrites in uncured ham are considered natural and present no known harm to your health. Grab that prosciutto cotto, we're making sandwiches: Has Trader Joe's Reached Peak Pickle? Specifically, the ham and cheese sandwich is a classic lunchtime staple for many Americans. Its production is much smaller than that of prosciutto, which creates a sense of desirability." Some of the leading brands of domestic beers often showcased on happy hour chalkboards across the country are: Domestic beer is also great for steaming crabs and shrimp and grilling brats, although I am sure that imported fans could argue the same! Domestic hams are often made of lots of different cuts compressed together and 'glued' with various additives. Pricey Prosciutto di Parma is true prosciutto from the Parma region of Italy. Prosciutto expert, Sabina Besler of Musco Foods, shared her insights on the various styles of prosciutti with us. These products are still high quality and adhere to specific standards that have been organized by national consortiums where the designation is Italy (country) rather than region or sub-region. Casella Salumi, based in New York, crafts various styles of traditional Italian-style salumi and prosciutti using rare-breed heritage pigs. Place the uncured ham in a large roasting pan and insert a meat thermometer into it. City HamNothing says Easter dinner like a sweet, spiral-sliced ham. We source our products locally, and we ship them across the nation, so no matter where you are, you can enjoy a taste of Lancaster County. Besler stresses that "prosciutto dries for a long time, and it is key to keep the air moving in the curing rooms to avoid the proliferation of bad bacteria and dry out the meat evenly. But saying every ham is the same is like saying all beef is steak. Certain hams, of course, do have a feverish following Serrano, prosciutto, and the like. Carey, E., Cured vs. Uncured Bacon, Healthline, May 1, 2015; https://www.healthline.com/health/cured-vs-uncured-bacon#2, last accessed July 11, 2018. What or which ham would be considered best for HAM SALAD! Welcome to Deli Ham 101. Check the meat thermometer to make sure the ham has reached an internal temperature of at least. The idea of building the entirety of a vehicle within the US, or any other country for that matter, is long lost to the waves of globalism. However, in 2023 most of the foreign-based brands have established factories in the US, which doesnt make them an import. Her recipes range from Grandmas favorites to the latest food trends. The company sells its ham shaved by the ounce, with or without the bone. Theres no USDA statute that legally requires a Virginia-style ham to be made in the state, so if thats important to you, check the label or ask your server or butcher. It is not smoked. A popular component of antipasto platters, this Italian cured ham is soaked in wine during aging. Meat from the upper part of the foreleg of the hog, including a portion of the shoulder, is considered a picnic ham. This method speeds up the wet curing process, more evenly distributes the salt throughout the meat and increases the final weight of the ham by even more. If you look specifically at the brands, you'll find that domestic cars tend to be bigger and more luxurious. This ham's name comes from an Old Northern French word "gambe" for the hind leg of the pig and is popular in Great Britain. They are made of one whole piece of meat, slowly steamed. As with Italy's finest crudo prosciutti, heritage hogs are selected for their finest qualities. That dark edge comes from spices applied prior to smoking. Its namesake ham is known for its delicately blackened skin and light, smoky flavor. Jamn SerranoDont tell our Spanish friends, but wed have a hard time telling this and Italys most famous ham apart. Once you finish carving a bone-in ham, the bone can be used to flavor soup beans, collard greens and other Southern classics. Uncured ham doesnt put you at risk of cancer because the vegetable mixture is also high in vitamin C, which prevents the conversion of nitrites to nitrosamines. Can I Use H-Rated Tires Instead of V-Rated Tires? We offer smoked boneless ham, bone-in shankless ham, Canadian bacon and more, so you can find the perfect type of ham for your next gathering. The term import or American import has evolved quite a bit over the last couple of decades. this link is to an external site that may or may not meet accessibility guidelines. The luxury offered by the imports has been something people have argued about for years, but as someone who has had the fortune of driving an S-Class, Audi A8, and a Land Cruiser, the quality these cars offer is something that is hard to match. and I am someone raised on this stuff Some traditional dry-cured hams use salt as the sole curative agent, although this is becoming less common. I truly enjoyed the information youve been so kind to share. Domestically-built cars are not an import, regardless of the company name. This dry-cured Spanish ham is served thinly sliced similar to prosciutto. Despite its name, uncured ham has actually been cured it has just undergone a different, more natural curing process than regular cured ham. Italian prosciutto is one of the most famous types of cured ham. Pricey Prosciutto di Parma is true prosciutto from the Parma region of Italy. Especially the old fashion ham salad using Canadian bacon, which you may have seen in the grocery store, or tried on an eggs Benedict, is leaner than traditional American bacon (via The Kitchn ). Lets see. What is the difference between cured vs. uncured ham? Restaurant recommendations you trust. Credit: Photo by Renee Comet via Getty Images, Credit: Photo by Davies and Starr via Getty Images, Credit: Photo by Tetra Images via Getty Images. Natureword reveals that some cotto are flavored with aromatic herbs and spices such as bay leaf, juniper, pepper, and even precious truffles, before being brined and aged. Like most hams, Canadian bacon typically comes pre-cooked and ready to eat. Home > Food Advice > Cured vs. Uncured Ham: Which Is Better? Most country-cured hams are uncooked and need to be cooked. Again, the nitrites are added as a preservative to prevent and/or delay bacterial growth, which can cause botulism. Like salamis, Prosciutto and other dry cured sausage style meats, its a favorite in antipasto plates. Save my name, email, and website in this browser for the next time I comment. These uncooked hams are dry-cured with salt and spiced (sugar and pepper are often in the mix), usually smoked (though not always), then left to hang and age anywhere from a few months to several years. ","acceptedAnswer":{"@type":"Answer","text":"Hams are cut from the rear leg of a pig. Before making your ham decision, check out the following sections on what cured ham and uncured ham bring to the table. Go H.A.M. The downside is that boneless hams are processed, meaning you dont just lose the bone you lose some of the hams rich flavor and texture. Then there are those that make most of the car outside the US, then just assemble it domestically to give it that made in the US label. Id love to surprise him with a real English breakfast best way is to take him to England , Da . All youll have to do is pop the ham in the oven for a bit, then serve. The nitrites in uncured ham are a little better. If terms like cured, uncured, smoked and shank sound like a foreign language to you, youve come to the right place. When you order a ham from S. Clyde Weaver, you can be sure your family or dinner guests will be going for that second slice of tender, flavorful ham. However, the meat on a shank end ham tends to be fattier and less tender than the meat youll find in a butt end ham. The ERS article examines the statistical evidence of differences in risks between imported and domestically produced products. Copyright 2023 - FoodsForBetterHealth. There isn't much of a difference between domestic cars and foreign ones anymore in our global economy, foreign-made parts support American-made vehicles. Wed like to invite you behind the curtain. It's just not true. Fresh, cooked uncured ham will last three to four days in the refrigerator or three to four months in the freezer. Despite the spread of production, the significance of the domestic tag is still not lost in the auto world. However, ham can also be pre-cured and cooked in a wide variety of ways to make it a prepared ham. Just add a pour of your favorite wine and youre set for entertaining in style. Spain, Portugal, France, Germany, and the U.S. all produce popular, high-quality cured ham. Even smoked or salted hams have notes of sweetness. Choose a ham that suits your tastes and meal. The Italian prosciutto cotto that is imported in the United States tends to be of a much higher quality than what you will find behind the typical deli counter. You can also fix them as an entree through methods like braising, roasting or slow cooking. Back bacon is the most widely-used cut of bacon in England. https://www.healthline.com/health/cured-vs-uncured-bacon#2, https://www.fsis.usda.gov/wps/wcm/connect/d1df4c79-ad2b-4dd4-a802-ed78cd14409d/Ham_and_Food_Safety.pdf?MOD=AJPERES, http://www.myrecipes.com/extracrispy/whats-the-difference-between-cured-and-uncured-bacon, https://www.zingermans.com/Articles/Storing%20and%20slicing%20cured%20ham%202013_FINAL.pdf, http://dereeze.com/food-and-cooking/can-you-freeze-ham/, https://www.livestrong.com/article/439154-how-to-cook-uncured-smoked-ham/, https://www.cookinglight.com/cooking-101/how-to-cook-a-raw-fresh-ham, Miso: Nutrition Facts, Health Benefits, and Recipe, The Candida Diet: What to Eat & How It May Work, Is Corn Healthy? After hanging in aging rooms for extended periods of time, each prosciutto di Parma leg or parcel is stamped with the Ducal Crown symbol and the Parma name to indicate its place of origin. Are you team domestic or imported? Theyre pretty enough to be a centerpiece for a holiday dinner in addition to being the main course. This is the end lower down the hogs leg. Each variety is distinguished by the geography, climate, and vegetation of the country it hails from just as much as it is by the type of pig used. The definition of import is quite clear its the goods brought in from another country and sold within the US. And while we're talking regional hams, Maryland ham is a prepared, stuffed dish, rather than a specific kind of ham, itselfbut people might yell if it weren't included, so there. Its smoked over wood from oak, walnut, apple and more frequently, hickory trees.