📝 About This Recipe
Hailing from the Zhejiang province of China, Jinhua Ham is a world-renowned delicacy prized for its intense umami, deep crimson flesh, and golden-yellow rind. This ancient curing method transforms a simple leg of pork into a 'treasure of the pantry' through a rigorous process of salting, washing, and aging. It is not merely an ingredient, but a concentrated essence used to elevate broths, braises, and stir-fries to professional heights.
🥗 Ingredients
The Pork
- 7-9 kg Rear Leg of 'Two-End-Black' Pig (Fresh, skin-on, high-quality pork with a good fat-to-lean ratio)
The Curing Cure
- 800-1000 g Coarse Sea Salt (Non-iodized is essential for proper fermentation)
- 15 g Sodium Nitrite (Pink Curing Salt #2) (Used for safety and to preserve the deep red color)
- 2 tablespoons Sichuan Peppercorns (Toasted and lightly crushed)
- 4-5 pieces Star Anise (Ground into a fine powder)
Preservation & Finishing
- 250 ml Shaoxing Rice Wine (For cleaning and disinfecting the surface)
- 100 ml Vegetable Oil (To coat the exposed meat during the final aging stages)
👨🍳 Instructions
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1
Select a fresh pig's rear leg. Trim excess fat and skin to create a smooth, 'bamboo leaf' shape, ensuring the hock is intact but the hoof is removed. Wipe the leg completely dry with a clean cloth.
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2
In a dry pan, toast the sea salt, Sichuan peppercorns, and star anise until fragrant and the salt turns slightly off-white. Mix in the pink curing salt once cooled.
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3
Perform the 'First Salting': Rub about 200g of the salt mixture vigorously into the meat side and the joint area. Place the leg in a cool, well-ventilated area (0-7°C) for 24 hours.
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4
The 'Salting Cycle': Over the next 30 days, repeat the salting process 5-6 times. Each time, drain any liquid (brine) that has accumulated and apply fresh salt, focusing on the bone joints to prevent spoilage.
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5
Once the salting period is complete, soak the ham in cold, filtered water for 10-12 hours to remove excess surface salt. Scrub the skin with a stiff brush until it is pale and clean.
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6
Shape the ham by pressing it under a heavy weight for 24 hours to flatten it, which helps in even drying and creates the traditional aesthetic.
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7
Sun-Drying: Hang the ham in a sunny, breezy spot for 5-7 days. The sun helps develop the 'Golden' color of the rind and initiates the breakdown of fats.
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8
Fermentation/Aging: Move the ham to a dark, cool, and well-ventilated room (15-20°C with 60-70% humidity). Hang it vertically.
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9
Allow the ham to age for 8 to 12 months. During this time, a layer of beneficial white or green mold may form; this is normal and contributes to the flavor profile.
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10
Monitor the ham monthly. If any 'bad' black mold appears, wipe it away with a cloth dipped in Shaoxing rice wine.
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11
After aging, the ham should feel very firm and emit a rich, nutty, and savory aroma. To use, scrub the desired portion with warm water and ginger to remove the aged surface layer.
💡 Chef's Tips
Always use a specialized bone needle or a thin skewer to poke the joint and smell it; it should smell fragrant, not sour. Never skip the 'Two-End-Black' pork if possible, as the fat quality is what defines Jinhua ham's sweetness. Temperature control is critical during the first 30 days; if it's too warm, the meat will spoil before the salt penetrates. When using the ham in cooking, remember it is extremely salty; usually, no additional salt is needed in the final dish. Store the finished ham in a cool, dry place or vacuum seal sections and freeze for long-term preservation.
🍽️ Serving Suggestions
Thinly slice and steam on top of fresh sea bass with ginger and scallions. Dice into tiny cubes and use as the flavor base for a 'Buddha Jumps Over the Wall' soup. Simmer a thick slab with winter melon and dried scallops for a classic, clear Cantonese broth. Finely mince and fold into honey-glazed lotus seed paste for a traditional savory-sweet mooncake filling. Pair with a glass of aged, warm Shaoxing wine to complement the ham's fermented depth.