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A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig.

An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings.

A specialty ham from Germany that has been dry-cured and smoked for use as a sandwich meat or an appetizer.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A foodborne pathogen that causes illness from raw meats, ham, poultry, shrimp, dairy products, and produce that have been improperly handled.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

In pork, the cut of meat that is a ham roast.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A type of cutting utensil that is used to remove the main bone within a cut of meat, such as a ham or a beef roast.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

A type of open-faced egg sandwich created in the Western U.S. It consists of a mixture of green peppers, onions and ham combined with scrambled eggs served on fresh or toasted bread.

Appetizers commonly served in the bars and restaurants throughout Spain. They are generally served along with sherry or other cocktails and can be something as simple as diced ham and cheese or olives to more showy selections that are almost an entire meal.