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 | | Search results for the keyword(s): ham loaf | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey ... |
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| 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 ... |
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| 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 ... |
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| Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked. Tongue loaf is generally sliced and eaten or used as an ingredient for ... |
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| 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 ... |
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| 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 ... |
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| 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 ... |
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| A baking pan, rectangular in shape and deep walled, that is used to bake a single loaf of bread or various types of meat loaves. Typically made with a non-stick aluminum, steel, ... |
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| 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 ... |
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| 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 ... |
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