Prague ham () is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham originally from Prague in Bohemia (now the Czech Republic). When cooked on the bone, it is called à ¡unka od kosti (), considered a delicacy. It was first marketed in the 1860s by AntonÃÂn Chmel, a pork butcher from Prague's Zvonaà Âka Street.
It was a popular export during the 1920s and 1930s, to the point that other cultures started copying the recipe and making it domestically. Praà ¾ská à ¡unka/Prague ham is registered as a Traditional Speciality Guaranteed in the European Union and the United Kingdom and can only be produced according to a specified procedure.
Prague ham is traditionally served in restaurants and from street vendors with a side of boiled potatoes and often accompanied by Czech beer.
The following translations are registered for the Traditional Speciality Guaranteed: