What does "Jamón" really mean?

The "jamón" (ham) is the result of the dry-curing process in salt of the pig’s back leg.  Depending on the pick’s breed and diet, the curing time will increase substantially, and the flavor of the resulting ham will vary accordingly.  Also, the ham flavors will be different with regard to the parts of the same leg: the "maza" is the softest part, the “contramaza” is the tastiest part and, the nearer we get down to the bone, the more intense flavor we get.