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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.

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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.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.