A salt-cured pork leg from Zhejiang, aged for months until the flesh is deep red and intensely savoury, then shaved into broths and steamed dishes rather than eaten as a slicing ham. Tradition credits the Song general Zong Ze, who sent salted local pork to the imperial court, where the emperor called it fire ham for its colour.
It is a whole bone-in leg cured over a year in a loft whose changing temperature and humidity are the method, made from one pig breed in one region; a kitchen cannot supply any part of that.
What goes into it
- a hind leg of Jinhua Two-End-Black pig
- coarse salt
How it is made
The leg is salted repeatedly over several weeks in winter, then washed, sun-dried, and hung in a ventilated loft through the changing seasons. Zhejiang’s humid summers and cool winters drive an annual cycle of enzyme activity in the muscle that produces the flavour, which is why the ham is aged through at least one full year rather than for a fixed number of days.
How long it takes: eight months to two years
How it is eaten
Shaved thin into stocks and soups, steamed with chicken or fish, or with honeyed lotus.
History
Zhejiang tradition credits Song general Zong Ze, who sent salted local pork to the imperial court; the emperor called it fire ham for its red flesh.
Frequently asked questions
What is Jinhua Ham?
Jinhua Ham is a charcuterie & cured from China: salt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depth. Zhejiang tradition credits Song general Zong Ze, who sent salted local pork to the imperial court; the emperor called it fire ham for its red flesh.
How is Jinhua Ham made?
The leg is salted repeatedly over several weeks in winter, then washed, sun-dried, and hung in a ventilated loft through the changing seasons. Zhejiang’s humid summers and cool winters drive an annual cycle of enzyme activity in the muscle that produces the flavour, which is why the ham is aged through at least one full year rather than for a fixed number of days. It takes eight months to two years.
Can I make Jinhua Ham at home?
No, and the atlas gives no method for it. It is a whole bone-in leg cured over a year in a loft whose changing temperature and humidity are the method, made from one pig breed in one region; a kitchen cannot supply any part of that.
What goes into Jinhua Ham?
A hind leg of Jinhua Two-End-Black pig, coarse salt.
How is Jinhua Ham eaten?
Shaved thin into stocks and soups, steamed with chicken or fish, or with honeyed lotus.
