Ham is a beloved meat that has been enjoyed for centuries, and there are many different ways to prepare it.
One lesser-known method is torchon cooking, which involves wrapping the ham in a cloth and slowly braising it in a flavorful bouillon.
This technique is used to create a very special and fine taste that is sure to impress any food lover.
In this article, we will explore what torchon ham is, how it’s made, and why it’s worth trying.
So, grab a seat and get ready to learn about this delicious delicacy!
What Is Torchon Ham?
Torchon ham is a type of ham that is cooked using a French cooking technique called “au torchon.” This technique involves wrapping the ham in a cloth, such as a dish towel or cheesecloth, and then tying it securely with kitchen string. The ham is then marinated or poached, or both, in a flavorful bouillon.
The cloth used in torchon cooking helps to shape the ham and prevent the fat from leeching out during poaching. This results in a succulent and tender ham with a unique flavor that is different from other types of ham.
The Origins Of Torchon Ham
The origins of torchon ham can be traced back to the ancient practice of preserving pork leg as ham. This process has been documented as far back as the Etruscan civilization in the 6th and 5th century BC. Cato the Elder also wrote about the salting of hams in his writings around 160 BC. It is believed that the Chinese were the first to mention the production of cured ham, although Larousse Gastronomique claims an origin from Gaul.
During the Roman period, ham was already a well-established import trade from Gaul, as evidenced by Marcus Terentius Varro’s writings. The modern word “ham” is derived from the Old English word “ham” or “hom,” meaning the hollow or bend of the knee. This term began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.
The technique of cooking ham using a cloth, or torchon, also has its roots in French cuisine. The term “au torchon” means “in a cloth” in French, and this technique was traditionally used for cooking foie gras and other meats. The use of a cloth helps to shape and compress the meat, resulting in a more even and tender texture.
Torchon ham is typically braised in a vegetables and spiced bouillon, which gives it a very special and fine taste. It is hand-moulded and cooked in a delicious vegetable broth, simmering for many hours to give you the fragrant flavour and firm texture you love. With our Torchon ham, turn a simple dish into a moment of pleasure.
What Makes Torchon Ham Different From Other Hams?
Torchon ham stands out from other hams due to its cooking method and unique texture. Unlike traditional hams, which are often roasted or smoked, torchon ham is cooked using the au torchon technique. This method allows the ham to retain its moisture and flavor, resulting in a tender and juicy texture that is different from other types of ham.
The use of a cloth during the cooking process also sets torchon ham apart. The cloth helps to shape the ham and prevent it from losing its shape during poaching. Additionally, it prevents the fat from leeching out, which contributes to the ham’s succulent texture and rich flavor.
Torchon ham is often served as a charcuterie item, sliced thinly and served with bread or crackers. Its unique texture and flavor make it a popular choice among food enthusiasts who appreciate the art of French cooking.
The Torchon Ham Making Process
To make torchon ham, selected cuts of pork leg are first cured and cooked. The ham is then wrapped in a cloth and tied securely with kitchen string. The cloth helps to shape the ham and prevent the fat from escaping during poaching.
The ham is then poached in a flavorful bouillon for several hours until it is fully cooked. The internal temperature of the ham is elevated to 75 °C (165 °F), which ensures that the meat is fully cooked in the finished product.
After poaching, the ham is allowed to cool and rest for a few days. This allows the flavors to meld together and creates a tender and succulent texture.
Torchon ham can also be made at home using a similar process. The pork loin is cured for about three days in a brine made from salt, nitrite, and flavorings. At this point, the ham can either be poached or dried overnight and smoked. The curing process and cooking method give torchon ham its unique flavor and texture.
How To Serve And Enjoy Torchon Ham
To fully enjoy the unique flavor and texture of torchon ham, it’s important to know how to serve and prepare it. Here are some tips:
1. Remove from the fridge: Torchon ham should be removed from the fridge at least 10 minutes before serving to allow it to come to room temperature. This will enhance the flavor and texture of the ham.
2. Slice thinly: Torchon ham is best served thinly sliced, either on its own or as part of a sandwich or charcuterie board.
3. Pair with complementary flavors: The rich, savory flavor of torchon ham pairs well with a variety of flavors, such as grainy mustard, pickles, and cheese. Try serving it with Gruyere cheese or a tangy chutney for a delicious combination.
4. Use in recipes: Torchon ham can be used in a variety of recipes, such as quiches, omelets, and pasta dishes. It adds a unique flavor and texture to any dish.
5. Store properly: Torchon ham should be kept refrigerated at all times and consumed within 4 days of purchase for optimal freshness. It is not suitable for freezing.
By following these tips, you can fully appreciate the unique flavor and texture of torchon ham and incorporate it into your meals in creative ways.
Where To Find Torchon Ham And How To Choose The Best One
Torchon ham can be found at specialty meat shops and gourmet food stores. When choosing a torchon ham, it is important to look for one that has been made with high-quality pork and has been cooked using traditional methods. The ham should be moist, tender, and have a rich flavor.
It is also important to consider the ingredients used in the bouillon or marinade. Look for torchon ham that has been marinated in a flavorful mixture of herbs, spices, and wine. This will enhance the flavor of the ham and make it even more delicious.
When serving torchon ham, it is best to slice it thinly and serve it at room temperature. This allows the flavors to fully develop and makes for a more enjoyable eating experience. Torchon ham can be served on its own as a charcuterie board item, or used as a topping for sandwiches or salads.
