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A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water.

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.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

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.

wet cured ham, wet-cured ham, city ham, baked wet cured ham, wet cured ham recipe, wet curing ham, d...

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.

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Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from....

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

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.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

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

A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

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

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

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

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.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.