Asian Prosciutto

Just returned from hosting AsianFoodTours trip to China, savouring the Alpine air-dried hams of Yunnan province, at the foothills of the Himalayas. Similar in Hunan and Sichuan style, but not as pure of an air in the latter two provinces. Yunnanese tend to stir fry it, especially with wild mushrooms and a pinch of dried chilli.
Or fry crisp solo as a side dish. My French training, from memory, invariably called for moist cooking in a liquid or braise, as in Bayonne eggs with bell peppers/capsicums. Can anyone cite classic European usage & specific dishes where prosciutto, Serrano ham or Bayonne ham (or Virginia ham, for that matter) is fried and cooked dry, not moist? I am not talking about raw, cooked only.Globetrotting Gourmet

You mean like Jinhua ham? Or NOT like Jinhua ham?

"Contraband Ham" -- by The Foodinista

I "brought some over" from Hangzhou couple of years back. It's definitely not as tender as prosciutto, but it was just as flavorful:

TonyC--

I think the Yunnan ham is different: a little bit harder and drier, with *really* strong flavor. When I was in Wuhan, teaching, I could get it; folks mostly used it for flavoring, as in soups, stews, etc. It's quite dark in color as well.

Geo