Ham is the meat from the hind leg of a pig. The meat is then either salted, cured, smoked or brined to give it its distinct flavor.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Salty | Ham has a savory and salty flavor due to the curing process with salt. |
Texture | Firmness | Ham has a firm texture that is slightly dense and chewy. |
Nutritional Value | Macronutrients | Ham is high in protein and fat, making it a good source of energy. |
Micronutrients | Ham contains various vitamins and minerals such as iron and zinc. | |
Fiber | Ham is low in fiber content. | |
Color | Natural Pigments | Ham has a pinkish color due to the curing process and presence of myoglobin. |
Aroma | Volatile Compounds | Ham has a rich and savory aroma from the curing process and smoking. |
Chemical Composition | Water Activity (aw) | Ham has a relatively low water activity, which contributes to its preservation. |
Cooking Behavior | Heat Conductivity | Ham cooks evenly due to its high heat conductivity. |
Water Retention | Ham retains moisture well during cooking, resulting in juicy meat. |
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