A precooked ham does not have to be cooked, but will taste better if you heat it thoroughly to an internal temperature of 140°F (60°C) or so.
Uncooked Ham
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Uncooked Ham - Needs to be thoroughly cooked before eating.
Canned Hams - May be a whole piece of boneless ham or may be formed from small pieces of meat held together with a gelatin mixture.
Cooked hams are sold ready to eat, usually in slices. Traditional varieties include Wiltshire ham and York ham.
1 cup cubed cooked ham (5 ounces)
2 tablespoons water
1 14.5-ounce can no-salt-added stewed tomatoes, undrained, cut up ...
Ingredients: cooked ham, granulated sugar...
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Prep Time: 10 mins ...
Calzone alla Vesuviana (It.): calzone with mozzarella, salami, cooked ham, ricotta, pecorino and egg.
Calzone Bismarck (It.): a calzone traditionale with an egg cracked in it before the crust is folded over.
prosciutto (proh-Shoo-toh) - The Italian word for "ham" and prosciutto cotto means "cooked ham." Prosciutto is a term used to describe a ham that has been seasoned, salt-cured, and air-dried.
As a hearty dish that often includes a basic content of cooked hamburger or steak, red kidney beans and tomatoes, chili powder is often the medium that adds that extra kick to the taste.
175g short crust pastry
225g cooked lamb
175g cooked ham or bacon
225g peeled, sliced, cooking apples
1 large onion, peeled and sliced
300ml chicken or vegetable stock
1 tablespoon tomato puree
1 egg, beaten
olive oil
dried sage and rosemary ...
For Glazed Ham you will need uncooked ham, apricot jelly, ground cloves, dry mustard, cider vinegar, whole cloves, drained pineapple slices, and some toothpicks to make this meat glazed recipe.
10-14 pound bone-in fully cooked ham
Whole cloves
1 16 ounce can whole cranberry sauce
1 cup brown sugar
1/2 cup burgundy wine (water or broth)
2 tsp. prepared mustard ...
jambon de Paris: lightly salted, cooked ham, very pale in color
jambon de York: smoked, English-style ham, usually poached
jambon d'oie (canard): breast of fattened goose (duck), smoked or salted or sugar cured ...
Jamon York (Spanish): Cooked ham
Jangiri (Indian): Sweet dipped in jaggery
Japanese Egg Roll (Japan): Shrimp, shiitake and enoki wrapped in dough and lightly fried.
Red or black caviar
Minced cooked ham
Scrambled fried sausage
Chopped, cooked bacon
Herbs: parsley, chives, marjoram, rosemary
Salsa
Dehydrated tomatoes
Sour cream
Any combinations of vegetables, meats or cheeses ...
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. Thicker cut slices can be pan-fried.
Ardi Gasna Cheese ...
Jambon persillé A terrine of strips of cooked ham and chopped parsley held together with a meat-wine gelatin. It is served chilled and, when cut into slices, resembles a colorful red-and-green mosaic.
Though once impossible to obtain in the United States due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto.
An unsmoked, seasoned, salt:cured, and air:dried ham. The meat is pressed to produce a firm texture, then sliced very thin. "Parma ham" is the true prosciutto. "Prosciutto cotto" is cooked ham, "Prosciutto crudo" is raw.
Prosciutto: ...
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Rice that has had the unhulled grain soaked, pressure steamed, and dried prior to milling. This infuses some of the bran's nutrients into the kernel and gelatinizes the starch in the grain to produce a "non-sticky" cooked rice. Cooked Ham ...
Cooked hams are called prosciutto cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini.
Pumate - Italian for sun-dried tomatoes.
 See also: Cooking, Ham, Cheese, Roast, Slice
  
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