The quality of ham is generally judged by observing its appearance, style, and smell.
1. Appearance.
High-quality ham has a yellowish-brown or reddish-brown appearance. When pressed with a finger, the meat feels firm, and the surface is dry, without becoming sticky or discolored, even during the plum rain season. The edges of the skin are gray. If the surface is coated with a sticky substance or crystalline salt has precipitated on the meat surface, it indicates that the ham is too salty.
2. Style.
The finest quality is characterized by slender and straight legs, a long center portion of the leg, no exposed bones, a small amount of fat, neat and clean cuts, and a shape resembling a long bamboo leaf.
3. Smell.
Good-quality ham has a fresh aroma without any strange odors. A roasted sesame smell indicates that the meat layers have begun to spoil mildly. A sour smell indicates that the meat has spoiled severely. A broad bean paste smell indicates that the salt used in curing was insufficient. A foul smell indicates that the raw materials were seriously spoiled during processing. A rancid smell indicates that the ham has rotted and spoiled due to the oxidation of the fat.