Nama Ham (Japanese Prosciutto) Salad

Nama ham Salad (生ハムサラダ)

dry-cured ham = nama ham

A salad made with plenty of dry-cured ham and baby leaves.

The aroma and salty taste of dry-cured ham is very appealing. I don’t use dry-cured ham very often because it’s expensive, but it’s one of my favorite ingredients. I was able to buy it cheaply that day, so I used it lavishly (*ˊᵕˋ)♡‧₊ 　

Since it was a rare opportunity to use dry-cured ham, I also used vegetables that I don’t usually use, such as baby leaves and purple cabbage, to make a slightly gorgeous salad.

Difference between dry-cured ham and ham

Ham was originally a European word for pork thighs. However, in Japan, pork that have been pickled in salt and boiled or smoked are now called ham. For this reason, there are also hams that use loin or shoulder meat.

Generally, ham is made from pork that has been salted, smoked, and then steamed or boiled. Dry-cured ham is not heated by steaming or boiling.

However, it is not raw meat. After the pork has been salted, it is dried. This is a very similar method to making bacon.

There is something called “the world’s three major dry-cured ham“. Prosciutto Di Parma from Italy, Jamon Serrano from Spain, and 金華火腿 from China. In Italy, dry-cured ham is generally called prosciutto.

Difference between dry-cured ham in Japan and dry-cured ham overseas

The history of dry-cured ham is said to date back to ancient Rome. In Europe, where the humidity is low and the climate is cool, long-term aging was possible without damaging the raw meat. Therefore, dry-cured ham made in Europe takes one to two years to make.

In Japan, on the other hand, dry-cured ham is produced within a few weeks after being smoked. Short-term dry-cured ham is called Lachs Ham to distinguish it from long-term dry-cured ham.

Dry-cured ham has a strong umami flavor in addition to a strong salty taste. It is a popular ingredient for sandwiches, alcohol snacks, and pasta ingredients.

This umami flavor comes from glutamic acid. Raw pork is rich in inosinic acid, but most of the inosinic acid disappears during the long-term aging process.

However, the tradeoff is increased glutamic acid, which is further concentrated by drying. It compensates for the loss of inosinic acid and becomes a food with a strong umami taste.

For this reason, the number of producers in Japan who use overseas methods for long-term aging is increasing. Currently, the import of dry-cured ham from Italy has been suspended, making it difficult to obtain. I feel that it would be good if production in Japan increased☆*:.｡.

Among the recipes that use ham, one of my favorites is ham cutlet. Also check out the ham cutlet recipe.　👉　Ham cutlet using thinly sliced ham

NUTRITION FACTS of Gorgeous Nama Ham Salad Recipe (Japanese Prosciutto Salad)

111kcal Protein 9.3g Fat 5.6g Carb 7.1g Salt Equivalent 1.7g

INGREDIENTS for Gorgeous Nama Ham Salad Recipe (Japanese Prosciutto Salad)

• baby leaf 40g
• purple cabbage 20g
• carrot 20g
• paprika 20g
• cucumber 20g
• tomato 20g
• prosciutto 30g

Use your favorite dressing(*˘︶˘♡)｡.:*☆

Gorgeous Nama Ham Salad Recipe (Japanese Prosciutto Salad) COOKING INSTRUCTIONS

① Wash the baby leaves and drain the water.

② Shred the purple cabbage, carrots and paprika.

③ Scrape the cucumbers with a peeler to form ribbons.

④ Cut the tomato into bite size pieces.

⑤ Toss all ingredients quickly.

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