Search

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

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.

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

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.

dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

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

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

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.