Why is it Called Tavern Ham?

Tavern ham sometimes labeled as tavern-style ham is a type of cured and smoked ham that has a distinctive dark color and robust, salty flavor. But where exactly does this popular delicatessen ham get its name from?

The history and origins provide the answer as to why it’s called tavern ham

The History Behind the Name

Tavern ham can trace its roots back to a traditional method of curing and smoking pork legs in Europe centuries ago The name comes from the fact that these hams were commonly served in taverns and pubs back in the 17th to 19th centuries,

Inns and taverns bought large whole hams to carve up and serve their patrons. The tavern owners would age hams in cool cellars for preservation. This process gave the meat a distinctive salty, smoky taste and dark brown outer coating.

When customers ordered ham sandwiches or platters at a pub or inn, it typically came from one of these cellar-cured tavern hams. The meat became associated with these tavern-style preparations. Hence the moniker “tavern ham” was born.

Why the Curing Method Led to the Name

Tavern ham gets its signature flavor, aroma, and dark color from the traditional curing and aging process used centuries ago:

• Salting – Heavily salting the ham preserved it and gave a salty taste.

• Smoking – Gently smoking the meat for weeks or months gave it a smoky aroma.

• Aging – Hang-aging the hams for up to a year allowed the flavors to develop.

• Drying – Air-drying hardened the exterior into a dark, protective coating.

This combination of curing steps made the ham ideal for having on hand behind the bar at taverns. The ham could be stored at room temperature after the long aging period. The intense smoky, salty flavor also matched well with the beers and spirits served at taverns.

When modern delicatessens revived these Old-World curing techniques in the 20th century, they brought back the tavern ham name as well. It called to mind the age-old European tradition of rich cured pork served up with drinks.

Typical Characteristics of Tavern Ham Today

While production methods have modernized, tavern ham today still carries the same qualities as the original Old World versions:

• Intensely salty, smoky flavor – Dry-cured and hickory-smoked for a robust taste.

• Firm, deep burgundy color – The natural smoking and drying process gives it a dark red/brown exterior.

• Heavily seasoned – Lots of bold spices like garlic and black pepper.

• Dry, dense texture – Very little water content due to dry-curing.

• Big ham hocks – Sold bone-in with the whole hind shank.

From its signature flavor to its retro name, tavern ham brings the comforting tradition of Old World meat curing into the modern deli counter. It provides a little taste of history with every flavorful bite.

How Tavern Ham is Made Today

The tavern ham of today may not be cured in some medieval cellar beneath a ramshackle inn, but traditional producers use a similar time-honored process:

• Pork legs are cut from the hindquarters of pigs.

• The uncooked hams are rubbed with a dry-curing mix containing salts, sugars, and seasonings.

• They dry-cure for 1-2 months to absorb the flavors and preserve the meat.

• Hams are lightly smoked using hickory, maple, or other hardwood for up to a week.

• Smoked hams age further by hang-drying at cool temperatures for several months.

• The finished tavern ham develops a very dark outer layer and rich cured pork flavor.

• Producers trim and clean the hams before selling them whole or sliced.

Today’s commercially made tavern ham takes minutes to carve instead of months to cure. But it still carries the hearty, nostalgic appeal of its tavern origins.

Enjoying Tavern Ham at Home

Tavern ham has moved from the tavern table to the family dinner table. You can pick it up presliced at any deli counter or butcher shop. Here are some tips for selecting and serving it:

• Look for a cured ham with deep burgundy color on the exterior.

• Check for bold black pepper specks and a strong smoky aroma.

• Opt for ham steaks or hocks with the bone still attached for fuller flavor.

• Slice thick and pan-fry, grill, or broil until lightly crispy at edges.

• Add ham chunks to soups, beans, potatoes, or sauerkraut for flavor.

• Bake into casseroles, quiches, biscuits, or with melty cheese.

Let the savory, salty qualities of tavern ham add that familiar pub-style flavor to your own kitchen creations.

So next time you browse the deli offerings or ham selections, look for a tavern ham. This tried-and-true cured meat brings the time-honored taste and appealing aroma of an old inn or pub. A little slice of history you can savor anytime.