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Ham is pork that has been preserved through salting, smoking, or wet curing.〔(【引用サイトリンク】title=Red and processed meats and cancer prevention )〕 It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork.〔"Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39.〕 Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and Jamón serrano. Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming. The precise nature of meat termed "ham" is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US. ==Definition== The preserving of pork leg as ham has a long history, with Cato the Elder writing about the "salting of hams" in his ''De Agri Cultura'' tome around 160 BC. There are claims that the Chinese were the first people to mention the production of cured ham, whilst Larousse Gastronomique claims an origin from Gaul, but it was certainly well established by the Roman period, including an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.〔 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 swine around the 15th century. Preservation methods include curing, smoking, and salting. 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.〔(【引用サイトリンク】page=31 )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「ham」の詳細全文を読む スポンサード リンク
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