Raw Ham
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A burger press allows a cook to measure out raw hamburger meat and place it inside a standardized ring to create a uniform set of burger patties. A hamburger or other ground meat patty usually cooks more evenly when it is of a uniform thickness.
Jambon Cru - French for "raw ham".
Jambonneau - A French term for the knuckle end of a pork leg. It's usually braised or poached, eaten fresh, smoked, or salted.
The Italian word for ham, used in the names of raw hams such as prosciutto di Parma. Parma ham is served in very thin slices.
Puff pastry ...
Sliced prosciutto crudo (raw ham) in Italian cuisine is often served as an antipasto, wrapped around cantaloupe, grissini or honeydew.
Prosciutto can be also used in a filled bread or as a pizza topping.
Rasher - British. The word "rash" means to slice. A rasher is a slice of bacon or raw ham, cut in any thickness.
Raisin - a sweet dried grape.
Jambon, French for "ham." Jambon fumé is smoked ham, jambon cru is raw ham.
Matignon Equal amounts of thinly sliced carrots and onion, a third of the amount of raw ham and celery, simmered in butter with bay leaf and thyme, then deglaced with Madeira.
Mecerer To macerate, also to pickle briefly.
A full grown cremini mushroom, similar to button mushrooms. Proscuitto The Italian word for ham, used in the names of raw hams coming from Italy. Proscuitto di Parma hams are only from the Parma region of Italy.
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Holsteiner Katenschinken (Ger.) Smoked raw ham.
Holsteiner mit Spiegelei; Holstein Schnitzel (Ger.) Veal chop garnished with a fried egg and smoked salmon.
homard (Fr.) Lobster.
Cotoletta alla Bolognese (It.): escalope Bolognese (breaded and broiled with raw ham and cheese).
 See also: Cooking, Cheese, Ham, Slice, Apple
  
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