Mural guide
A whole ham lies on a wooden table with a rope tied around its shank, its cut face showing red and white meat, a few slices are fanned out beside the knife, and a clay bowl of ham soup steams nearby.
Salted and air-dried
Introduction
Dry-cured ham, mostly from the pig's hind leg, salted, air-dried and fermented.
Ham means the dry-cured meat product made from the hind leg of an animal, mostly pork, that is salted, dried in the air and fermented, and some are also smoked. Hams are often named for the places that make them. The Qing book Sui Yuan Shi Dan already has a dish of ham stewed with yellow-sprout cabbage. Fresh pork belongs to Pork, cured pork belly and sausage to Cured Pork and Sausage, and smoked ham keeps ham as its main class.