Tasting Using Cured Ham

Choose an unsmoked dry-cured ham, such as Italian prosciutto or Spanish jamon serrano, made by salting pork and aging it for one or two years. Smoked hams have too intense an aroma, which can make it difficult to identify umami. Because dry-cured hams are very salty, take a small, thin piece and place it on your tongue then carefully chew it. When the saltiness has gone, you should be able to detect a unique taste on your tongue. This is umami.