|
|
|
|
 | | Search results for the keyword(s): carving ham | | | Additional Related Content | | |
|
|
| |
|
|
| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
|
|
|
|
|
 = image included |
|
|
|
Term Name |
|
|
|
|
|
|
|
| A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted ... |
|
|
|
|
|
|
|
| Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients. The meat in some deviled ham is also smoked. After the ... |
|
|
|
|
|
|
|
| A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog. There are two basic types of ham: fresh ham ... |
|
|
|
|
|
|
|
| A canned ham consists of pieces of ham that have been brine cured, pressed or molded, vacuum-sealed in a can, and then fully cooked. Many canned hams have gelatin added, which ... |
|
|
|
|
|
|
|
| A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham. The Parma ham is similar in appearance and taste to ... |
|
|
|
|
|
|
|
| Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution. The brining ... |
|
|
|
|
|
|
|
| A ham that had not reached an internal temperature exceeding 137° F during processing. Uncooked hams are generally dry-cured hams, although dry-cured hams are also available fully ... |
|
|
|
|
|
|
|
| Also referred to as city hams, they are cuts from the hind leg of a hog that have been cured by soaking or injecting with water and brining ingredients. The curing solution ... |
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging ... |
|
|
|
| | |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2010 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
