Raw Hams

These hams are cured in such a way that they do not need to be cooked - simply sliced thinly and eaten raw.

Westphalian Ham

The most famous of the German hams, traditionally used in schinkenplatte - a plate of assorted cold hams. It is traditionally cured and then smoked over ash or beech with juniper. Juniper berries in the curing mix also help to add to its distinctive flavour. It is particularly tasty when served on dark bread such as pumpernickel.

Black Forest Ham

A strongly brined and smoked ham, with subtle hints of elderberry, juniper, garlic and coriander. Its robust taste goes particularly well with sourdough bread.

Lachsschinken

Another German ham, this time from the foreloin of the pig, wrapped in pork fat and bound with string. Eat diced or thinly sliced with crusty buttered bread.

Parma Ham (Prosciutto di Parma)

The best raw ham from Italy comes from Parma; lightly salted and air-cured, it is best eaten in transparently thin slices with melon, fresh figs or butter.

Culatello

This Italian ham comes from the rump end of the leg, making it less fatty than Parma ham.

Bayonne

The best of the French hams comes from the Basses-Pyrenees. Wine is added during the curing process to give it its distinctive flavour. Cut into paper-thin slices, it is delicious with fresh figs or slices of melon or chopped finely and added to salads or cooked pasta.

Country Hams (Jambons de Campagne)

Lean, tender slices of ham, trimmed of fat and rind, cured and steam cooked. The result is a succulent ham that's salty, but delicious when sliced thickly and served with unsalted butter and French bread.

Serrano Ham (Jamón Serrano)

A traditional, sweet tasting, ham cured and air-dried in the mountains of Spain. There are four main categories of ham, listed below from the highest quality to the lowest:

• Jamón Iberico de Bellota
  Made from free-range, acorn-fed black Iberian pigs.
• Jamón Iberico de Recebo
  Made from acorn, pasture and compound-fed black Iberian pigs.
• Jamón Iberico
  Made from compound-fed black Iberian pigs.
• Jamón Serrano
  Also known as Jamón Reserva, Jamón Curado and Jamón Extra.
  Made from compound-fed white pigs.