Ham is a type of meat that comes from the back thigh/rump of a pig, so there are only two hams per animal. It can be preserved by wet or dry curing, with or without smoking, and is made around the world, including a number of regional specialties. The term "ham" includes both whole cuts of meat and ones that have been mechanically formed. Ham can be flavored with salt, sugar, and other seasonings to create a cured ham, which is the type of ham most commonly found in supermarkets. There are also specialty hams, such as prosciutto di Parma in Europe and Smithfield ham in the US, which have specific geographical naming protection.
The word "ham" comes from the Old English word "hamm" or "hom," which meant the hollow or bend of the knee, and began to refer to the cut of pork derived from the hind leg of a pig around the 15th century. The preservation process means that ham is a compound foodstuff or ingredient, being made up of the original meat as well as the remnants of the preserving agent(s), such as salt, but it is still recognized as a food in its own right.
