Ham Varieties and Terminology
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Ham
From LoveToKnow 1911
There is more than one meaning of Ham discussed in the 1911 Encyclopedia. We are planning to let all links go to the correct meaning directly, but for now you will have to search it out from the list below by yourself.
Ham Gravy Recipe
By: Lisa Bower
Consider making ham gravy if you are looking for an inexpensive way to add flavor to your food.
Ham Capocolla
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Recipe Collections ...
Ham and Shrimp Fried Rice
Filed under: Main Dishes, Portuguese
Total time: 40 min PT2400.0S Prep time: 20 min ...
Baked Ham with Marmalade Horseradish Glaze
Baked Ham with Glazed Vegetables
Baked Ham with Creole Mustard Glaze ...
Ham
Related Category: Food and Cooking
hind leg of a hog above the hock joint, prepared for food by curing or smoking. Ham is one of the earliest of preserved meats; it is now a leading product of the meatpacking industry.
Ham isn't just for the holidays. Create new dinner traditions (and leftovers all week!) with recipe favorites from glazed and honey baked ham, to smoked or country baked ham.
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Ham fully cooked boneless, chicken broth, cider vinegar, golden raisins, whole cloves, cinnamon stick, and bag frozen unsweetened are used to cook Easter Ham with Peach Glaze meat ham recipe.
Ham and Cheese Omelet Bake Handle
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Ham Tips
A bone in ham will yield better flavor than a boneless ham.
Don't throw out the bone! ...
Ham and potato cakes with piccalilli
By Simon Rimmer
Ham and cheese bread and butter pudding
By Simon Rimmer ...
York ham Notes: This is a lightly smoked, dry-cured British ham. It's saltier but milder in flavor than other European dry-cured hams.
Serrano Ham is a cured ham produced in the mountain regions of Spain. Unlike many other types of European preserved ham, it is cured in the open air rather than being smoked or heavily brined. For this reason it is described as 'air dried'.
Ham is a cut of meat from the rear leg of a pig. It is sometimes sold with the bones of the leg left in as 'bone in ham.' Bone in ham tends to be more juicy and flavorful, although it will also have a longer cooking time.
Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients. The meat in some deviled ham is also smoked.
Ham Bone, Ham Bone, Where You Been?
What to do with a bone from a spiral sliced ham? Make a soup? Recipe, please...
Roll each slice of ham and place on top of chicken, roll up firmly. Fold in ends to secure.
Toss chicken rolls in flour, then dip in combined egg and milk.
Place a chicken roll diagonally across each spring roll wrapper.
Ham, a form of pork, is sold bone-in, partially boned, and boneless. Country-style ham such as Virginia is cured with salt or brine, then smoked and aged. Ham is also sold boiled or cooked and canned. It can be ground or cut into steaks.
Ham Hock - The lower portion of a hog's hind leg, usually used to flavor soups, greens, beans, and stews.
Recipe: Hoppin' John ...
Ham hock - Cut from the hog's lower leg, often smoked or cured. Great in bean soups and other slow-cooked soups and stews, where they lend rich, smoky flavors.
Ham- Place ham slice in microwavable dish. Cover with vented plastic wrap.
Ham Slice
(fully cooked, smoked)
1 lb
(1/4 to 1/2 inch thick) ...
ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.
mutton ham - Mutton hams are a well-known specialty reflecting the lack of pigs in Scotland in days gone by. This 18th century recipe is an ideal dish for those whose religious principles forbid them to eat pork but who would enjoy the flavor.
Ham
Bacon
Pastrami, pickled, spiced and smoked beef brisket
Various sausages
Traditionally-prepared jerky
The malt used to make whisky
Rauchbier
Lapsang souchong tea leaves are smoked and dried over pine or cedar fires ...
Ham that has been seasoned, salt-cured, and air-dried (not smoked). Pressing the meat gives it a firm, dense texture. Parma ham from Italy is considered to be the best.
Provolone ...
A pork, ham or game pie that is made with hot water crust pastry.
Rambutan
A relation of the lychee, this exotic fruit has a brown leathery skin with soft spines and a white, translucent flesh that resembles the lychee in taste and texture.
Chopped ham can be sprinkled over the omelette before you fold it over or use diced cooked chipolatas instead. A combination of ham and cheese works well and provides a main meal when served with a crisp green salad and chunky chips.
jambon: ham; also refers to thigh or shoulder of meat, usually pork
jambon cru: usually salt cured or smoked ham that has been aged but not cooked
jambon de Bayonne: raw, dried, salt-cured ham ...
jambon: ham (also jambonneau, knuckle of ham)
jardinière: a mixture of vegetables
jaune d'oeuf: egg yolk ...
Ardennes Ham
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 ...
Vetchina (ham) Salted and smoked pork ham; shoulder or another part.
Vinegret Pickled cabbage, potatoes, beets, carrots and onions are the basis of this salad which, like most other Russian salads, ...
(Spanish) ham
jamon en dulce
(Spnaish) ham cooked in and/or coated or glazed with sugar ...
jambon: Ham (Fr)
jardiniere: Vegetables cut into batons
julep: Ancient Arabian name for a cooling drink that contained mucilage or opium. These days applied to a variety of cooling alcoholic cocktails ...
typically with ham and tomatoes
Sauces
In cooking, a sauce is a liquid served on or used in the preparation of food. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish.
Mousse ham hock Chicken mousse, onions, shitake mushrooms, caramelised black pudding, and braised ham hock mix. Mousse, scallop A mousse made with eggs, cream and pureed scallop.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
A Creole dish of ham, shrimp, crayfish and or sausage cooked with rice, tomatoes, green peppers, onions and seasonings.
Jambalaya: ...
Jamon (Spanish): Ham
Jamon York (Spanish): Cooked ham
Jangiri (Indian): Sweet dipped in jaggery ...
Tocino - Cured ham with added color.
Tofu - Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a ...
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A pork, ham or game pie that is made with hot water crust pastry. Raisin ...
Canadian bacon or ham.
Bacon:
A smoked and cured product made from the meat taken from the back, sides, and belly of pigs. Fat, which gives bacon its sweet flavor and tender crispness should be half to two:thirds of the total weight.
or veal scallops cooked with cheese and ham, which came from the
Cordon Bleu cooking school in Paris in the early twentieth century.
Capocolla Seasoned cured ham that is thinly sliced and served in antipasto platters. Carbonara A delectable sauce made with cream, eggs, Parmesan or Pecorino Romano cheese, sautéed pieces of bacon, and vegetables.
Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca.
Huevos motuleńos Tortilla topped with ham, fried eggs and a sauce made with cheese, peas and tomatoes. Huevos revueltos Scrambled eggs. JalapeńoThe most widely used fresh green (ripens to red) chile in the US.
Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish. Mise en place Literally "put in place" in French.
Saltimbocca - An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender.
The Italian word for ham, used to describe an Italian style of raw ham. Proscuitto di Parma and Proscuitto di San Daniele are especially noteworthy.
Puff pastry (Millefeuille)
The multilayered buttery pastry used in Napoleons and palmiers.
Piquer The insertion of large lardoons of bacon, fat, ham or truffle into meat or poultry. A French term meaning to 'attach ingredients'.
Plier To fold over.
Pluck The removal of feathers from poultry and game.
de Horseradish is a very popular spice in Central and Northern Europe, where the fresh root is grated and eaten together with cured ham or cooked or roasted meat (e.g., British roastbeef); at Easter time, ...
Pig (-the entire animal, including ham, pork and bacon)
Shellfish (including crabs, shrimp, etc.)
Fish without fins and scales
Amphibians and Rodents (such as frogs, mice, etc.) ...
A salt-cured, air-dried Italian ham that originated in the area around the city of Parma. This dense-textured, intensely flavored ham is served as an appetizer with melon or figs, and also used in cooking, often to flavor sauces.
Famous Middle Eastern or North African dishes made with green wheat are hamām bi'l-farīk, a pigeon stuffed with green wheat from Egypt; firik pilavı, a green wheat pilaf from Turkey; shūrbat farīk bi'l-mukh, ...
This "ham" is Italy's gift to the food world. The cities of Parma and San Daniele (where it's mainly produced) argue over whose is better. Its production is a secret. It's first seasoned and salt-cured (but not smoked).
Prosciutto: [proh-SHOO-toh] This "ham" is Italy's gift to the food world. The cities of Parma and San Daniele (where it's mainly produced) argue over whose is better. Its production is a secret. It's first seasoned and salt-cured (but not smoked).
Derelye (lekváros, sonkás vagy húsos) (Stuffed pasta, with jam, ham or meat)
Lecsó Túrós Csuszával (Gypsy-style Lecsó with Curd Cheese Pasta)
Makaróni vagy Spagetti Magyarosan (Macaroni or Spaghetti Hungarian Style) ...
They pair well with salted and smoked meats such as ham and turkey (the Italian tradition of serving figs with prosciutto goes back to the Roman Empire).
6 ounces shaved deli ham
4 slices canned pineapple, drained
Place 2 slices cheese side by side on 2 slices of bread; top with ham. Layer 2 pineapple slices side by side over ham, then remaining cheese. Top with 2 bread slices.
PROSCIUTTO - Italy is famous for it's prosciutto crudo, or cured ham, and the most famous ones come from the area around Parma. San Daniele hams, produced in the Friuli region are also a very popular prosciutto.
 See also: Cooking, Cheese, Kitchen, Sauce, Flavor
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