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Jam?n is the Spanish word for Ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary labels for jam?n: jam?n ib?rico (ham from the Black Iberian pig), and jam?n serrano (meaning ham from the sierra or mountain range), which includes most other varieties.
Jam?n elaboration is similar to that of Portuguese presunto and to Italian prosciutto but it is typically cured for longer (up to 18 months).
Regionally; in Spain jam?n is also known as pernil (in Aragon, Catalonia, Valencia, and other areas of Eastern Spain), xam?n (in Galicia) and urdaiazpiko (in the Basque Country and Navarre).