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A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

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 heavily,and then generally aged for 6 months to a year.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

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A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

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1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

A very wide flat pasta that is available in ribbons that are approximately 10 to 13 inches long and vary in width from 2 to 3 ½ inches.

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A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

Pizzichi means "pinched pasta." This pasta is a short diagonally cut pasta with rippled edges. It is approximately 1 3/4 inches long and 3/4 inch wide.

A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of this pasta have been cut diagonally instead of straight across, adding an interesting look to the pasta.

A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.