A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process. It is served and eaten similar to prosciutto only sliced slightly thicker.
"I think wine-cured is incorrect. Occasionally dried red pepper/chilli rubbed onto the skin, but otherwise salt and dry alpine air. I think your definition is confused with Italian bresaola. Jambon de Bayonne is French basque. Similar alpine hams in China: Hunan, Yunnan, Sichuan. asianFoodTours.com"
Ham is usually served on the holidays, so be sure to read our tips to learn how to cook and bake the perfect ham for your guests. There are many ham glaze recipes that can be used to enhance the flavor of ham and there are many different methods of cooking ham that can be used. When you end up with excess ham after a meal there are many leftover ham recipes that you can make to use up the leftovers.
The proper ham cooking time and temperature are extremely important. The optimum flavor and tenderness of the ham can be consistently achieved when care is taken to follow the recommended guidelines for ham cooking times and temperatures.