Jinhua ham 金华火腿
Jinhua ham is featured among the local specialties of Zhejiang.
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This cured ham contributes concentrated flavor to steamed dishes and soups. Try it cooked in a local meal before choosing a packaged souvenir.
How it is made
A pork hind leg is salted, dried and matured to create a concentrated cured ham. In cooking, thin slices or small pieces are steamed, simmered in soup or used to season other ingredients.
Flavour & texture
The flavor is intensely savory and salty, with a matured aroma; cooking releases rich fragrance into broth. It is used in smaller quantities than fresh pork.
Local roots & traditions
Jinhua ham is a defining Zhejiang cured-meat specialty.
How to order Jinhua ham
Try a cooked dish first, and check preparation and storage instructions before buying a whole packaged cut.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Yellow croaker with scallion oil 葱油黄鱼 →
Yellow croaker is cooked gently and finished with hot oil poured over scallions and other aromatics. A light soy-based seasoning may be added around the fish. The hot oil releases a strong scallion fragrance while the fish stays tender and moist. The sauce is usually lighter than a red braise.
Dongpo pork 东坡肉 →
Thick pieces of pork belly are slowly braised with soy sauce, wine and aromatics until the layers become very tender. The cooking liquid reduces to a glossy sauce around the meat. Lean meat is soft, fat is yielding and the sauce is rich, savory and gently sweet. Small portions carry a substantial amount of flavor.
Questions before you order
What name should I show when ordering?
Show 金华火腿 for Jinhua ham. Try a cooked dish first, and check preparation and storage instructions before buying a whole packaged cut.