Talk:Ham
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False claim
[edit]The article claims "Dry-cured ham is usually eaten without being cooked.[17]". This might be true of SOME dry-cured hams but is not "usual". Country hams, for example, are always cooked before eating, and country hams are dry cured. Likewise, smoking is listed as being under wet curing. Dry cured hams can be smoked. I'm not allowed to edit this article, so I can't fix it, myself. Could someone correct the lies? DogHaid (talk) 16:55, 1 December 2023 (UTC)
- I moved and made less definitive the sentence. Smoking is not listed as part of wet curing, just after it on this page. It applies equally to both curing types. oknazevad (talk) 18:41, 2 March 2024 (UTC)
BE and AE (important)
[edit]This article is a mess of British and American English, let's find consistency. JacktheBrown (talk) 03:13, 15 March 2025 (UTC)
HAM. Comes from the BUTTOCKS of a pig, not the leg. When the legs start, British people call the GAMMON, which has a hole through it where the leg bone is removed. Source: Me, having dismantled 100's of sides of Pork into the component part. ~2025-36040-68 (talk) 16:18, 24 November 2025 (UTC)
Italicise prosciutto di Parma
[edit]Please italicise prosciutto di Parma in Ham#Dry-cured. ~2026-75244-9 (talk) 16:27, 3 February 2026 (UTC)