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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 cooked.

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.

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

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Turn your basic slow cooker into a programmable unit by purchasing a programmable timer module. This module plugs into an electrical outlet and then the slow cooker is plugged into the module.

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

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.

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.