Chinese ham is a savory delicacy with a rich, unique flavor. It is often used in various Chinese dishes, from soups to stir-fries and even as a standalone dish. Making your own Chinese ham at home is not as difficult as it may seem, and the result is well worth the effort. In this article, we will guide you through the process of making Chinese ham, covering every step, from selecting the right ingredients to preparing the ham.
What is Chinese Ham?
Chinese ham is a type of cured ham that has been preserved through a combination of salting and drying. Unlike Western hams, which are typically smoked or cooked, Chinese ham relies on the aging process to develop its distinct, complex flavor. It is often featured in Cantonese cuisine, where it is used to enhance the flavor of soups, rice dishes, and even as a topping for dumplings.
Choosing the Right Cut of Pork
To make Chinese ham, it is important to start with the right cut of pork. The best choice is the pork leg or the hind leg of a pig. These cuts are typically lean and have the right balance of fat and meat to create a tender and flavorful ham.
Types of Pork for Chinese Ham:
Pork Leg: This is the traditional cut used for Chinese ham. It provides a good amount of meat and fat, which makes it perfect for curing.
Pork Shoulder: This is another option that is a bit more affordable. It may have a slightly different texture but can still produce a delicious result.
Make sure to choose fresh, high-quality meat. If you can find it, opt for pasture-raised or heritage-breed pork for the best flavor and texture.
Ingredients for Chinese Ham
To make Chinese ham, you’ll need the following ingredients:
- Pork leg or pork shoulder (about 2-3 pounds)
- Salt (about ¼ cup)
- Sugar (¼ cup)
- Chinese five-spice powder (1 tablespoon)
- Soy sauce (2 tablespoons)
- Shaoxing wine (2 tablespoons) – This Chinese cooking wine adds depth of flavor.
- Ginger (2 slices)
- Garlic (2 cloves)
- Star anise (1 piece)
- Cinnamon stick (1 stick)
The Curing Process
Step 1: Preparing the Pork
Start by rinsing the pork leg under cold water. Pat it dry with paper towels. Next, trim off any excess fat or skin. The skin can be left on if you prefer a more traditional ham, but trimming it off will give you a leaner product.
Once the pork is cleaned, make small slashes in the surface of the meat with a sharp knife. This will allow the seasoning and salt to penetrate more evenly, helping the curing process.
Step 2: Salting the Pork
In a bowl, combine the salt and sugar. This will form the base of your curing mixture. Rub this mixture all over the pork, ensuring that every surface is covered. Salt is the key to drawing out moisture and preserving the meat, while sugar helps balance the flavor.
Place the seasoned pork in a shallow dish or tray, and let it sit in the refrigerator for 12-24 hours. This step helps to draw out excess moisture from the meat, which is crucial for the curing process.
Step 3: Adding the Aromatics
After the pork has been salted, you can start adding the additional flavorings. In a small bowl, mix together the Chinese five-spice powder, soy sauce, Shaoxing wine, ginger, garlic, star anise, and cinnamon stick. This combination of spices will give the ham its signature flavor.
Place the pork leg in a large, resealable plastic bag or a shallow dish and pour the marinade over the meat. Make sure the meat is fully submerged in the marinade. Seal the bag tightly or cover the dish with plastic wrap, and refrigerate the pork for another 12-24 hours.
Step 4: Drying the Pork
Once the pork has marinated, it’s time to dry it. This step is essential for developing the texture and flavor of Chinese ham. Remove the pork from the marinade and place it on a wire rack. The pork should be hung or placed in a cool, dry area with good air circulation. Ideally, you want to dry the ham for at least 3-5 days, depending on the level of dryness you prefer.
Some people hang their pork in a well-ventilated area or use a dedicated drying room. However, if you don’t have access to such a space, a kitchen with a good fan or an oven with the door cracked open can also work. Be sure to check the pork daily to ensure it is drying evenly.
How Long to Cure Chinese Ham
The length of time required to cure the Chinese ham can vary depending on your taste preferences and the humidity levels in your environment. Typically, it will take anywhere from 3-7 days for the ham to dry properly. The longer you let it cure, the more intense the flavor and the drier the texture will be.
Factors that Influence Curing Time:
- Climate and Humidity: A dry, cool environment will speed up the curing process.
- Desired Texture: If you prefer a more tender ham, you can stop the curing process after 3 days. For a firmer texture, allow it to cure for up to 7 days.
Cooking with Chinese Ham
Once your Chinese ham is cured, it is ready to be used in a variety of dishes. Here are a few ways to incorporate Chinese ham into your meals:
1. Chinese Ham and Egg Soup
A popular way to use Chinese ham is in soups. The salty and rich flavor of the ham enhances the broth. For a simple Chinese ham and egg soup, bring a pot of water to a boil, add a few slices of the ham, and cook until tender. Add beaten eggs and simmer until cooked through. You can also add some vegetables, such as bok choy or mushrooms, for extra flavor.
2. Stir-Fried Rice with Chinese Ham
Chinese ham is also great in stir-fries. To make a simple stir-fried rice, heat some oil in a wok and add chopped onions, garlic, and any vegetables you have on hand. Add a few slices of Chinese ham and stir-fry until browned. Add pre-cooked rice, soy sauce, and any seasonings you like, and stir until everything is well combined.
3. Chinese Ham in Dumplings
Another delicious way to use Chinese ham is in dumplings. Simply chop the ham into small pieces and mix it with ground pork or chicken, garlic, ginger, and green onions. Wrap the mixture in dumpling wrappers and steam or fry the dumplings. These make for a delicious snack or appetizer.
Tips for Storing Chinese Ham
If you have leftover Chinese ham, it can be stored for later use. Wrap the cured ham in plastic wrap or parchment paper and store it in the refrigerator. It should last for up to a week in the fridge. If you want to store it for a longer period, you can freeze the ham, though the texture may change slightly after freezing.
Conclusion
Making Chinese ham at home is a rewarding experience. By following these simple steps and using fresh, high-quality ingredients, you can create a flavorful, homemade ham that adds depth to a wide range of Chinese dishes. Whether you use it in soups, stir-fries, or dumplings, your homemade Chinese ham will surely impress your friends and family with its rich, savory flavor.
The curing process may take some time, but the result is well worth the effort. So gather your ingredients, follow the steps, and enjoy the delicious taste of homemade Chinese ham!
Related topics
