Jinhua Ham

Name: Jinhua Schinken
Total time: 90 d
Ingredients: 60 g Grobes Meersalz; 10 g Brauner Zucker; 3 g Sichuan-Pfeffer, gemahlen; 2 g Natriumnitrat (Pökelsalz); 15 ml Shaoxing-Reiswein

Curing MixPorkCold SmokingHard90-180 daysNo core temperature (Air drying)No direct heat (Cold curing)No wood (Air drying)

Jinhua ham is a traditional Chinese dry-cured ham from Zhejiang Province, produced for over 1000 years. It is cured with sea salt, air-dried, and then aged for several months. Its intense aroma and vivid red color make it one of China's most prized hams.

Ingredients(for 1 kg)

Coarse sea salt60 g

Brown sugar10 g

Ground Sichuan pepper3 g

Sodium nitrate (curing salt)2 g

Shaoxing rice wine15 ml

Instructions

Pre-curing

3 days

Rub the leg thoroughly with the salt-sugar-pepper-curing salt mixture. Store at 5–8 °C and turn daily.

Re-curing

4–6 weeks

Re-rub with salt every 5–7 days and brush with Shaoxing wine. Drain excess liquid daily.

Soaking and Shaping

12–24 hours

Soak the leg in cold water to remove excess salt. Then press into the traditional bamboo-leaf shape and secure with twine.

Air-drying and Aging

60–120 days

Hang the leg in a cool, well-ventilated room at 10–15 °C. Desired white mold is welcome and indicates correct aging.

Pro Tip

Use only the hind leg of a Jinhua pig or a similarly lean breed. Ambient temperature during aging should stay between 10 and 15 °C to control mold development.

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