¿Qué parte del cerdo es el jamón?

Let's Talk About Ham

Ham has always had a place at my table, whether it's during a holiday feast, sliced into sandwiches, or baked with a honey glaze. But I've often been asked, what part of the pig is ham exactly? It's a fair question. So let me clear that up: ham comes from the rear leg of the pig. Simple as that. Whether it's smoked, cured, or fresh, it all starts with the same cut, the hind leg.
When you're biting into that juicy, salty slice of ham, you're eating muscle that's worked just enough to give flavor, but not so much that it turns tough. It's this balance that makes ham so versatile and delicious.

Los diferentes tipos de jamón

There isn't just one kind of ham. Here are the types I see most often at butcher shops and on store shelves:

• Jamón fresco: This is an uncured leg of pork. It looks more like a pork roast than traditional ham. You'll need to cook it thoroughly, just like any other raw cut of pork.
• Jamón curado: This is the kind you're likely familiar with. It's been preserved with a mix of salt, sugar, and sometimes other seasonings. It can be dry-cured (like country ham) or wet-cured (like city ham).
• Jamón ahumado: Tras la curación, algunos jamones se ahúman para intensificar su sabor. Esto les da ese familiar aroma ahumado que siempre me recuerda a las cenas navideñas.
• Con hueso vs. sin hueso: Los jamones con hueso ofrecen más sabor y hacen una excelente presentación, mientras que los jamones sin hueso son más fáciles de cortar y servir.

¿Dónde está exactamente en el cerdo?

Picture the pig from snout to tail. Ham comes from the upper part of the hind leg, above the hock. If you're familiar with pork cuts, this section is the back thigh. It's a large, meaty cut that's perfect for slow roasting, curing, or smoking. The muscle fibers here are leaner than in the shoulder, but they still carry enough fat to stay moist and tender when cooked right.

Cómo se prepara el jamón en el mundo

Depending on where you are, ham can mean different things. In Italy, prosciutto is aged and air-dried. In Spain, jamón ibérico is rich and nutty from pigs fed on acorns. In the U.S, it's common to find hams glazed with brown sugar, pineapple, or honey mustard.
I've come to appreciate all these variations, but they all trace back to that same place on the pig: the hind leg. It's fascinating how one cut can wear so many cultural hats.

Cocinar y servir jamón

Over the years, I've found that cooking ham is one of the most satisfying and forgiving kitchen tasks. Whether you're working with a fully cooked ham, a smoked variety, or a fresh leg, a few simple techniques can transform it into a show-stopping centerpiece.
For fully cooked or smoked hams, you're essentially warming it through and adding flavor. I like to score the surface in a crosshatch pattern, which helps any glaze soak in and caramelize beautifully. Then I brush on a glaze made from brown sugar, mustard, honey, or even a splash of bourbon-whatever flavors I'm craving that day. Pop it in the oven at around 325°F (163°C) and allow 10 to 15 minutes per pound, basting every so often for that irresistible glossy finish.
Cuando se trata de jamón fresco, que es carne cruda de cerdo de la pata trasera, lo trato más como un asado. Lo froto con ajo, hierbas, aceite de olivay sal, y luego se asa a fuego lento hasta que alcanza una temperatura interna adecuada (aproximadamente 63 °C/145 °F), seguido de un breve reposo. El resultado es una carne jugosa y tierna que se corta a la perfección y combina a la perfección con todo tipo de carnes, desde tubérculos asados hasta ensalada de manzana crujiente.
El jamón es igual de delicioso para las sobras. Suelo meter lonchas en galletas, preparar sopa de guisantes partidos con el hueso o picarlo en... huevos revueltos for a hearty breakfast. It's one of those meats that keeps on giving-no matter how you serve it.

Cómo almacenar el jamón correctamente

Once the ham has been cooked or opened, storing it correctly is key to keeping it fresh and safe to eat. I always make sure to refrigerate any leftovers within two hours. Wrap the ham tightly in foil or store it in an airtight container to prevent it from drying out or absorbing other flavors in the fridge. Cooked ham will last in the refrigerator for 3 to 5 days. If you don't plan to eat it within that time, freezing is a great option. Sliced or whole, ham can be frozen for up to two months. Just be sure to thaw it in the fridge and not on the counter to maintain food safety.

¿Tienes curiosidad por saber más?

If you're as obsessed with pork as I am, check out our favorite ham recipes and curing guides. Want to learn about the whole pig? Our illustrated pork cuts diagram breaks it down from snout to tail. You can also follow along on redes sociales, para obtener consejos, recetas probadas en la cocina y videos instructivos que hacen que cocinar carne sea más fácil y sabroso.