Trivia Questions With Answers!

Ham Trivia Quiz Questions

Trivia quiz questions with answers about ham.

What is ham?
A: Ham is pork from a leg cut that has been preserved by wet or dry curing.

As a processed meat, the term "ham" includes both whole cuts of meat and what?
A: Ones that have been mechanically formed.

Ham is made around the world, including a number of regional what?
A: Regional specialties, such as Westphalian ham and some varieties of Spanish jamón.

In addition, numerous ham products have specific geographical what?
A: Naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US.

The preserving of pork leg as ham has a long history, with traces of production of cured ham among what?
A: Among the Etruscan civilization known in the 6th and 5th century BC.


Cato the Elder wrote about the "salting of hams" in his De Agri Cultura tome around when?
A: 160 BC.

There are claims that the Chinese were the first people to mention what?
A: The production of cured ham.

It was certainly well established by the Roman period, as evidenced by what?
A: An import trade from Gaul mentioned by Marcus Terentius Varro in his writings.

The modern word "ham" is derived from what?
A: The Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant "crooked".

 When did it begin to refer to the cut of pork derived from the hind leg of a pig?
A: Around the 15th century.


Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well what?
A: The remnants of the preserving agent(s), such as salt, but it is still recognized as a food in its own right.

How is ham produced?
A: By curing raw pork by salting, also known as dry curing, or brining, also known as wet curing.

Traditional dry cure hams may use only what as the curative agent?
A: Salt.

This process involves cleaning the raw meat, covering it in salt while it is gradually what?
A: Pressed draining all the blood.

The hams are then washed and hung where?
A: In a dark, temperature-regulated place until dry.


It is then what?
A: Hung to air for another period of time.


The duration of the curing process varies by what?
A: The type of ham.

How long does it take Jinhua ham to complete?
A: Approximately 8 to 10 months.

Serrano ham cures in how long?
A:  9–12 months.

 Iberian ham can take up to how long to reach the desired flavor characteristics?
A: 2 years.


Most modern dry cure hams also use what?
A: Nitrites (either sodium nitrite or potassium nitrite), which are added along with the salt.

Why are nitrites used?
A: Because they prevent bacterial growth and, in a reaction with the meat's myoglobin, give the product a desirable dark red color.

The amount and mixture of salt and nitrites used have an effect on what?
A: The shrinkage of the meat.

Because of the toxicity of nitrite, some areas specify what?
A: A maximum allowable content of nitrite in the final product.

Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming what?
A: Nitrosamines, which are known carcinogens.


The dry curing of ham involves a number of what?
A: Enzymatic reactions.

Dry-cured ham is usually eaten without being what?
A: Cooked.

Wet-cured hams are brined, which involves the immersion of the meat in what?
A: A brine, sometimes with other ingredients such as sugar also added for flavor.

 The meat is typically kept in the brine for how long?
A: Around 3 to 14 days.

Wet curing also has the effect of increasing volume and weight of the finished product, by about how much?
A:  4%.

The wet curing process can also be achieved by doing what?
A: By pumping the curing solution into the meat.

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