York ham
Overview of York ham:
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| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | |
| Course | Main course |
| Place of origin | United Kingdom |
| Region or state | York, England |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Pork |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
York ham is a type of ham from York, a historic city in Northern England. It is one of the oldest known British charcuterie products, with a history dating back to the Roman Empire.
History[edit | edit source]
York ham has a long history, with its origins traced back to the Roman Empire. The Romans introduced the method of smoking meats to Britain, and York, with its strategic location, became a hub for ham production.
Production[edit | edit source]
The production of York ham involves a lengthy process of dry curing and maturation. The ham is traditionally dry-cured with a mixture of salt and sugar, then hung to mature for a period of up to three months. This process gives the ham its distinctive flavour and texture.
Characteristics[edit | edit source]
York ham is known for its mild, delicate flavour, which is less salty compared to other types of ham. It has a firm, slightly dry texture and a pale pink colour. The ham is usually served thinly sliced, often accompanied by Madeira sauce.
Culinary Uses[edit | edit source]
York ham can be enjoyed on its own, or used in a variety of dishes. It is a popular choice for sandwiches and salads, and can also be used in cooking, for example in a traditional Yorkshire pudding.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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