The city of Jinhua is in the eastern coastal province of Zhejiang. It is famous for a ham that has been made there for more than a thousand years and is still loved by foodies all over the world. Unlike the soft hams that we find in many butchers and restaurant kitchens throughout the U. S. in Asia and Europe. It has a strong flavor and fairly firm meat, similar to Ibérico ham and Prosciutto di Parma in style and texture. Some people think that Marco Polo’s visit to Jinhua during his time in China may have led to one of the first examples of food manufacturing transfer. This is because Marco Polo learned about the methods and ingredients used to make these delicious hams.
Jinhua ham isn’t usually eaten by itself like most hams in the west; instead, it’s used to make other dishes taste better. As such it is frequently added to soups, broths, and stir fries.
Jinhua ham is a type of dry-cured ham from China that has been produced for over 1000 years. Known for its intense flavor, deep red color, and firm texture, Jinhua ham is considered a delicacy in Chinese cuisine. While not as readily available outside of China as Spanish jamón ibérico or Italian prosciutto, Jinhua ham is slowly gaining recognition worldwide as a gourmet specialty meat.
As a lover of unique cured hams I became fascinated with Jinhua ham and wanted to try this legendary Chinese ham. But sourcing authentic Jinhua ham can be tricky as availability is still quite limited globally. Through my research, I’ve uncovered some of the best sources for buying genuine Jinhua ham.
In this article, I’ll share insider tips on where to buy Jinhua ham, both in Chinatowns abroad and through online stores specializing in Chinese ingredients. I’ll also cover how to identify authentic Jinhua ham and how to store it properly once purchased. Read on for everything you need to know to get your hands on this incredible 1000 year old ham!
Check Chinese and Asian Markets
For locally sourced Jinhua ham a good place to start your search is Chinese and Asian grocery stores especially larger supermarkets in Chinatowns.
Stores specializing in Chinese ingredients are your best bet for finding authentic Jinhua ham. In places like Hong Kong, Singapore, Malaysia, Los Angeles, and New York, some Chinese markets carry vacuum-packed Jinhua ham, though supply can be sporadic.
Talk to the butcher counter or store staff to see if they have or can source Jinhua ham. Have them recommend brands known for artisanal production.
Order Online Through Specialty Retailers
Due to its limited availability physically, ordering Jinhua ham online may be necessary for those outside major Chinatown hubs. Luckily, there are some specialty retailers focused on Chinese delicacies that sell genuine Jinhua ham through mail order.
These include websites like Frieda’s Finest and VivAsia, which source Jinhua ham from regions like Zhejiang province. Be sure to check if they ship to your location. Opt for expedited shipping to ensure the ham arrives fresh.
Buy on Your Next Trip to China
One sure way to buy authentic Jinhua ham is right at the source in China! When traveling in cities like Jinhua, Shanghai, Beijing or Hong Kong, visit local food markets and gourmet stores to purchase vacuum-sealed Jinhua ham to take home.
This allows you to try Jinhua ham brands prized in China, like Wang Wang or Ruijin. You can also sample Jinhua ham in restaurants and ask where they source theirs. Just be sure to check any import restrictions before traveling back.
Verify Authenticity
With Jinhua ham’s rise in popularity, some imposter products have emerged. To ensure you’re buying genuine ham, check for:
- An authentic Zhejiang province origin seal
- Bamboo leaf shaped hams with visible marbling
- Distinctive red color and firm dense texture
- Pungent aroma and mildly sweet, smoky flavor
High quality Jinhua ham results from specialized artisanal production. Seek out reputable brands for the real deal.
Proper Storage is Key
Once purchased, proper storage is key to preserving Jinhua ham’s quality:
- Keep in original vacuum packaging until use
- Refrigerate at 40°F or below
- Use within 2 weeks for optimal freshness
- Freeze for longer term storage up to 2 months
Follow these cold storage tips and your Jinhua ham will maintain its fantastic flavor.
Now that you know where to source authentic Jinhua ham, here are some mouthwatering ways to enjoy this delicious Chinese cured meat:
- Steam slices and serve with rice or congee
- Dice and add to fried rice or egg noodles
- Simmer in broths and soups to impart flavor
- Use in stir-fries and dim sum dishes
- Enjoy straight-up with mustard or grilled
With its complex aroma and concentrated umami taste, Jinhua ham is a fantastic addition to many dishes. I hope my sourcing tips help you get your hands on this amazing 1000 year old Chinese delicacy!
How to cook with Jinhua ham
Also, it’s important to note that the Jinhua ham’s meat is dense and dry, which comes from fermenting it for months. Because of this, the ham can be a challenge to use on its own. “Jinhua ham is complicated to cook with,” Yin Bing Zhu explains to SBS Australia. “Its not the main food but more of a flavor enhancer. Because of this, it’s more often used to make soup stock or add flavor to steamed dishes. It can even be used to add flavor to stir-fried foods and is a must-have for making fried rice come to life.
Some people still like a slice of ham just the way it is, and others say that steaming the ham before eating it will make the meat more tender. Other fans have been known to cut thin slivers to enjoy as a sandwich with bread.
How Jinhua ham is made
Like other specialty meats, Jinhua hams are thought to be the result of both technique, which has been passed down from generation to generation, and terroir, which is a mix of geography, climate, and humidity. The liangtouwu pigs that are used to make these hams are no longer used, but the hind legs still have to have thin skin, a small amount of white fat, good muscle tone, and a thin, unbroken shank bone. Before these legs are made into real Jinhua hams, they are cut so that they look like bamboo leaves. They are then salted six times, every 25 to 35 days. After these steps, the ham is washed, dried, and shaped. It is then put in a dark, temperature- and humidity-controlled space to ferment for six to eight months before it is tested by experts to see how good it is.
When it comes to the highest quality, timing is everything, making preparations particularly intense. Jinhua ham factory owner Yin Bing Zhu tells SBS Australia, “Our ham can only begin salting in winter. We salt the legs from December to January, and wash the legs in January when it is cold and there are no flies around.”
Crafting Chinese Jinhua Ham with a History Over 1,000 Years / 金華火腿製作 – Taiwanese Food
FAQ
What is a substitute for Jinhua ham?
What does Jinhua ham taste like?
What is the expensive Chinese ham?
What is the best ham in China?
What is Jinhua ham?
Jinhua ham ( Chinese: 金華火腿) is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups.
How much does a Jinhua ham weigh?
Country: China Each cut of ham weighs about 200g. Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soup
Can you eat Jinhua ham?
Jinhua ham is typically used as a flavoring for stews and braised dishes, as well as making broths and stocks for Chinese soups. Due to the fact that it’s tough and intensely salty, this lute-shaped ham is usually not eaten by the slice. Ate it? Rate it Wanna try?
How long does Jinhua ham last?
The ham leg is cleaned, dressed, and salted six times, about a month between each salting. It is then stored in cool and dark place from six to eight months in order to develop the distinct flavor and aroma. Jinhua ham is typically used as a flavoring for stews and braised dishes, as well as making broths and stocks for Chinese soups.