Food glossary

Bayonne

A golden-coloured French cured ham, that is not cooked but cured and then sliced into paper-thin slices. Waitrose Bayonne ham has a distinctive smoky flavour and was originally produced in the Orthez area of Bayonne.

Uses: Serve Bayonne ham with fresh figs or slices of melon or chop it finely and add to salads or cooked pasta.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Black Forest

This ham is made to a traditional recipe reflecting local German farming and butchery techniques. Like other dry cured meats, the pork is not cooked but dry cured with sea salt and seasoning. Subtle hints are introduced by rubbing the surface of the ham with elderberry, juniper, garlic and coriander.

Waitrose Black Forest ham is then smoked over beechwood chippings to give a balanced flavour and matured for almost a year. The firm slices are pinky red with a smoky brown edge.

Uses: Black Forest ham makes an ideal addition to any pasta dish. Try adding chopped slices to homemade macaroni cheese or stir into pasta with a ready-made pasta sauce. Alternatively, use the ham to wrap around chicken breast fillets prior to pan frying or oven roasting. This not only adds flavour but keeps the chicken moist.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Brunswick smoked

This ham is made from prime top and silverside pork, this recipe is based on the handmade delicatessen ham in the East Westphalian region of Germany. The pork is tumbled in brine overnight, then placed in a mould before cooking and smoking the ham for more than five hours over beechwood chippings to give Waitrose Brusnswick smoked ham its characteristic strong, rich pork flavour.

Uses: Brunswick smoked ham can be used to replace bacon in a wide variety of recipes - from quiches and pies to pasta sauces.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Dry cured

Dry cured ham is preserved by covering the meat in a combination of salt, sugar and spices for up to a few weeks, this removes the moisture from the meat which prevents the growth of micro organisms. Dry cured ham may be smoked after curing. Curing and smoking impart a distinctive colour and flavour to food. Waitrose stock a variety of prepacked dry cured hams including Italian Alpine Ham, Italian Dry Cured Ham, Dry Cured Belgian Ham and Black Forest Ham.

Uses: Serve dry cured ham with a selection of cheeses, bread and fruit for a simple lunch.

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French country

French country ham sold in Waitrose is made in the Alsace region, by a family of master butchers that has been producing hams for three generations. The lean, tender slices of ham are made from prime cuts of pork that are trimmed of fat and rind, cured and steam cooked. The result is a succulent ham that's lightly seasoned and slightly salty.

Uses: Use French country ham to add flavour to light meals or snacks. Try chopping the ham and mixing with diced Brie for a hot jacket potato filling. Or for a tasty snack, toast two slices of bread on one side. Top the untoasted sides with two slices of ham and spread with wholegrain mustard. Pile on a handful of grated cheese and grill until golden. Serve immediately.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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German roasted

This succulent German ham available in Waitrose is made to an old Bavarian family recipe. The cured fresh pork is steamed to ensure moist, even cooking, then roasted and sliced to give a ham with a mid-brown colour and a firm, meaty bite.

Uses: German roasted ham is perfect for making tasty sandwiches as the large slices of ham cover sliced bread well. For added flavour spread the bread with garlic and herb soft cheese in place of butter.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Honey roast

Waitrose honey roast ham has a sweet, meaty flavour with a glaze of honey, it is cooked and coated in toasted breadcrumbs.

Uses: Thickly sliced honey roast ham can be served with fried eggs and chips or for a healthier option with salad and buttered new potatoes.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Italian Alpine

The texture of Alpine ham falls between that of Parma ham and Black Forest ham. The red, oval-shaped slices have a salty, smoky, meaty taste and a firm and chewy bite without being tough. It is a dry cured, traditional Italian ham, made in the foothills of the South Tyrolean mountains and like other dry cured hams, it is not cooked but preserved by curing with sea salt. Waitrose Alpine ham is then smoked over beechwood chippings, dried and sliced.

Uses: Italian Alpine Ham is perfect for adding to salads. Arrange a handful of salad on a serving plate, top with slices of fresh pear or avocado, crumbled Stilton or Roquefort and strips of Italian Alpine Ham. Serve sprinkled with mustard and honey dressing.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Parma

Probably the most famous of all raw hams, Waitrose Parma ham or prosciutto di Parma is dry cured with salt, sugar and spices for up to two years. It is traditionally cut into wafer-thin slices for serving.

Uses: Parma ham is often served with slices of fresh melon as a starter, it can also be served on Italian bread - ciabatta or focaccia and topped with sliced tomatoes and mozzarella.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Prosciutto

Probably the most famous of all raw hams, Waitrose Riserva Parma ham or prosciutto di Parma is produced to a time honoured recipe and seasoned and matured for a minimum of 18 months for an exquisite sweet and delicate flavour. It is produced, sliced and packed in the Parma region of Italy under the supervision of the Istituto Parma Qualità.

Uses: Prosciutto can be served with fresh fruit such as plums, melon or strawberries as a starter. Or serve as a starter or lunch with a selection of other sliced meats such as salami and Bayonne ham, slices of French bread, cherry tomatoes and olives. For a snack or light lunch serve Prosciutto on Italian bread, ciabatta or focaccia, and top with sliced tomatoes and mozzarella.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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Serrano

Traditional, sweet tasting, mature Serrano ham is produced in the mountainous regions of Spain. Waitrose Serrano ham is made by an experienced family-run business based in Torrijos, near Madrid. Dry cured ham is not cooked, but coated in sea salt and stored until the salt is absorbed. Its sweetness comes from the gentle curing and from the high temperatures during the last stages of maturation.

Uses: Serrano ham makes the perfect choice for an elegant starter. Try serving it with a fan of sliced melon and fresh mango drizzled with salad dressing, garnish with a selection of salad leaves.

To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.

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