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A precooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

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

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.

A thick slice of ham that is circular in shape and may have the shank bone in the center.

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.

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.

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 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.

An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

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

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

Serrano is a Spanish word meaning "mountain", which is the area that provides the ideal processing conditions for the Serrano ham.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.