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Prague Ham (Czech: Pražská šunka, German: Prager Schinken) is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham[1][2] originally from Prague in Bohemia (Czech Republic). When cooked on the bone, it is called šunka od kosti ("ham from the bone"), considered a delicacy.[2] It was first marketed in the 1860s by Antonín Chmel, a pork butcher from Prague's Zvonařka ("Bell-Maker street") on the Nuselské schody (The Nusle Steps).[1]
It was a popular export during the 1920s and 1930s – to the point that other cultures started copying the recipe and making it domestically. Pražská šunka/Prague Ham is registered as a Traditional Speciality Guaranteed in the European Union and the UK and can only be produced according to a specified procedure.[3]
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Prague Ham is traditionally served in restaurants and from street vendors with a side of boiled potatoes[4] and often accompanied by Czech beer.[2]
Most street vendors sell it by weight in grams rather than per serving.[5]
The following translations are registered for the Traditional Speciality Guaranteed:[3]
- Bulgarian: Пражка шунка.
- Czech and Slovakian: Pražská šunka.
- Danish: Prag Skinke.
- Dutch: Praagse Ham.
- Estonian: Praha sink.
- Finnish: Prahalainen kinkku.
- German: Prager Schinken.
- Greek: Χοιρομέρι Πράγας.
- Hungarian: Prágai sonka.
- Italian: Prosciutto di Praga.
- Latvian: Prāgas šķiņķis.
- Maltese: Perżut ta' Praga.
- Norwegian: Pragerskinke.
- Polish: Szynka Praska.
- Portuguese: Fiambre de Praga.
- Romanian: Șuncă de Praga.
- Serbo-Croatian and Slovene: Praška šunka.
- Serbian: Прашка шунка
- Spanish: Jamón de Praga.
- Swedish: Pragskinka.
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