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

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.

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 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.

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

A canned ham consists of pieces of ham that have been brine cured, pressed or molded, vacuum-sealed in a can, and then fully cooked.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

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.

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A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

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

A ham that is not cooked or cured prior to preparation. When selecting a fresh ham, look for one that is encased in a layer of firm white fat, and contains meat that is well marbled with coloring that may range from a grayish-pink from younger hogs to a light rose color from older hogs.

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

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A brine cured ham for which Belfast is famous. Irish hams develop a distinctive flavor of their own from being smoked over peat and/or juniper fires.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.