“Hams are usually made from the rear legs of the pig,” says Gregor Fyfe, co-founder of Freedom Farms and an expert on all things pig. The front legs aren’t really legs; they’re called shoulders, and they don’t make good hams because they have a lot of fat inside them. Most pigs are around 5-6 months old when they go to the abattoir. Putting leg meat in a brine of salt, sugar, and water is the main way that ham is cured. It is very important that the brine works its way into the leg all the way down to the bone. After brining the hams are smoked and cooked before being packaged. “.
Many people think it comes from the Norse custom of eating boar at celebrations as a gift to the god Freyr. As pagan and Christian traditions mixed, December 26 was the feast day of St. Stephen, which meant that pig was on the menu for Christmas. Somewhere along the way, farmed pigs replaced the harder-to-find wild boar.
It’s not as important to hunt a wild boar these days; it’s more about whether the meat is bone in or bone out.
The former is known as cooked on the bone and the latter as Champagne ham. “The traditional ham cooked on the bone has a more meaty texture than a Champagne ham,” says Fyfe about the choice. For a Champagne ham, the main leg bone is cut out, leaving only the hock bone. The meat is then massaged and reshaped with a net to get it back to its original shape. The champagne ham has the advantage of being very easy to carve. “.
If you want to ensure your ham had a happy life, Fyfe has the following tips. (Though we strongly advise against the actual playing of basketball with your ham):
• Check to see where it was farmed. Most hams are made from imported pork. Does the label say farmed in NZ?.
• Be sure you know how it was farmed. If it doesn’t say on the label, you can be sure it was raised on a large scale (for example, in cages or concrete pens). Look out for the SPCA blue tick.
• Generally a cheaper ham is cheaper because it has had a lot of water added to it. Christmas deserves a high quality ham that doesnt bounce if you drop it.
No matter how greedy you are on the big day, theres always ham left over. Store it in a ham bag or the free version: a clean cotton pillowcase, in the refrigerator. After a few days, you can add a little water and vinegar to the ham bag to keep it fresh. This will keep the ham fresh for about a week. You can, if you like, freeze leftover ham but it will deteriorate a little in quality.
After a day or so, ham sarnies get tres boring. Try out these hamazing recipe ideas to keep the happy ham times rolling:
• Coat thick ham slices with a mixture of butter, palm sugar, and lime juice. Grill the ham on a grill and serve with a spicy salsa made of diced pineapple, red onion, and mint, as well as a Thai-style dressing made of fish sauce, lime juice, palm sugar, and finely chopped red chili.
• To make a dish like shakshuka, cook chopped onion and garlic with Moroccan spices in olive oil in a pan with a heavy bottom. Put diced tomatoes and ham in the tomato sauce. Then, crack eggs into the sauce and cook over medium heat until the eggs are set all the way through. Serve with fresh parsley and a dollop of Greek yoghurt on top.
Warm up a can of black beans with diced ham and a little chipotle sauce. Add scrambled eggs, coriander, and sour cream to it, and then use it to fill warmed corn or wheat soft tortillas.
• For the best ham toastie, make the Croque Monsieur. Cut croissants in half and put a good grainy mustard, ham slices, and a nutty cheese like Gruyere or Emmentaler on each half. Put the lid back on and bake in a hot oven for a few minutes to melt the cheese and toast the croissants. Because the post-Christmas can start mañana.
• The combination of sweet garden peas and smoky, salty ham is a winner in this dish. Warm up the shallots and garlic, then add some plain chicken stock, a little sugar, and a splash of dry white wine. Add small pieces of ham and fresh garden peas. You can also add zucchini, scallopini, or sliced flat beans if you like. Let the food cook while braiseing until the peas are done. Add a squeeze of lemon juice and a few mint leaves to finish. Serve with sourdough bread to soak up the delicious juices.
Champagne leg ham refers to a specific style of cured and smoked pork leg renowned for its delicate flavor and tender texture. While similar to other cooked hams, the champagne ham stands out due to its unique curing process and high-quality pork. If you appreciate fine food, learning about champagne leg ham can add new depth to your ham experience.
Definition of Champagne Leg Ham
Champagne ham is a boneless cured ham made from pork legs. It undergoes a gentle cooking process in a champagne sauce which imparts subtle sweetness. The meat is tenderized through long slow cooking and yields thin, elegant slices.
True champagne ham comes only from the hind leg of premium pork. The main leg bone is removed, leaving just the hock bone. The meat is then massaged and re-formed prior to curing and smoking. This expertise ensures ideal consistency in every slice.
Origins of the Name
The name “champagne ham” links this ham to the Champagne region in France. While the exact origins are uncertain, champagne ham has long been considered a luxurious dish suited to celebrations.
Legend claims it was a favorite of Napoleon Bonaparte The champagne sauce mirrors the sparkling white wine that made the Champagne region famous The luxe connotations of champagne wine likely inspired the moniker for this upscale ham.
Traditional Production Methods
Authentic champagne ham follows time-honored production methods:
- Hams from the hind leg only, with the main bone removed
- Massaging and reshaping the deboned ham
- Curing in a brine solution
- Smoking over fragrant hardwoods
- Braising in a sauce of champagne, spices, and fruit juices
- Aging periods up to 90 days
Every step focuses on developing the subtle, elegant flavors and supple texture that define true champagne ham. The fruit-spiked sauce provides balanced sweetness during the gentle champagne cookery.
Distinct Properties of Champagne Ham
Certain attributes make champagne ham special:
- Subtly sweet, delicate flavor
- Refined texture – silky yet firm
- Bright pink hue with some marbling
- Boneless and easily carved
- Lower sodium than many hams
- Typically fat-free and gluten-free
With no artificial colors or preservatives, the ham’s natural properties shine. The balance of smokiness, sweetness, and pork flavor satisfies refined palates.
Culinary Uses for Champagne Ham
The versatility and mild flavor of champagne ham suits many applications:
- Elegant cold ham platter with fruit garnish
- Deli sandwiches with cheese and artisanal bread
- Salads enhanced with thin slices
- Omelets, quiches, and egg dishes
- Glazed ham studded with cloves or pineapples
- Diced in peas, beans, pasta, or rice dishes
- Pizza, flatbreads, and tarts
- Wrapped around melon, pear, or asparagus
Champagne ham lifts everyday dishes into gourmet territory. Its adaptable nature also shines at holidays, parties, and weddings.
Selecting a Quality Champagne Ham
With some brands mimicking true champagne ham, check for these signs of excellence:
- Hind leg meat only
- Absence of main femoral bone
- Logo and branding indicate expertise
- “Champagne-Style” or “Champagne-Cured” labeling
- Even shape with some marbling visible
- Aged 60 days or longer
From specialty gourmet shops to quality supermarkets, look for champagne hams from reputable producers. This ensures you receive the authentic version of this refined delicacy.
Is Champagne Ham Right for You?
For diners eager to level up standard ham fare, champagne leg ham warrants exploration. Its nuanced sweetness and elegant texture bring luxurious eating to everyday and special occasion meals.
While price exceeds standard ham, champagne ham rewards your investment. Pair it with sparkling wines or fruit juices to reinforce the gourmet theme. Then savor the silky texture and champagne aroma in each memorable bite.
The Takeaway on Champagne Leg Ham
Champagne ham derives its name from the Champagne region and the sparkling wine used in processing. Pork legs cured in this style become supple, rosy hams with a clean sweetness. When shopping, look for trusted brands using traditional methods. The result delivers on the luxury promised by the name, making champagne ham a worthwhile indulgence.
How Ham Is Made from a Whole Pig — Prime Time
FAQ
What is the difference between champagne leg ham and regular ham?
Why is it called champagne leg ham?
Is Champagne ham good?
How do you eat champagne ham?
What is Champagne Ham?
The champagne helps to give the ham a unique flavor that is unlike any other type of ham. One of the key differences between champagne ham and other types of ham is the way it is prepared. The main leg bone is removed from the ham, leaving only the hock bone. The meat is then massaged and reshaped with a netting back into its original shape.
What makes Champagne leg Ham different?
During this process, the ham is often smoked with natural wood, which adds another layer of flavor to the meat. What makes Champagne Leg Ham different from other types of ham is its semi-boneless nature. The main leg bone is removed, leaving only the hock bone intact.
How is Champagne leg Ham made?
The primary method for producing Champagne Leg Ham is to remove three-quarters of the leg bone, leaving only the hock bone intact. The meat is then massaged and reshaped with a netting back into its original shape. Because of the ease with which it can be carved, the Champagne Leg Ham has a lot of appeal.
How is a champagne ham cured?
As the leg bone is taken out this makes it easier to carve than a normal ham as it’s boneless throughout the meat, with only a small part of the shank left at the top so it’s easy to hold. Next, the champagne ham is cured. This is the process of pumping the ham with a salt brine, which changes it from a pork leg into a ham.