Smoked+ham
21Virginia ham — noun a lean hickory smoked ham; has dark red meat • Hypernyms: ↑ham, ↑jambon, ↑gammon …
22smithfield ham — noun Usage: usually capitalized S Etymology: from Smithfield, town in southeastern Va. : a smoked ham especially from a peanut fed hog that is drier than a Virginia ham …
23tuna ham — smoked fish sausage. The tuna meat is mixed with salt, sugar, starch and spices and smoked for 12 hours before vacuum packing (Japan) …
24Country ham — Baked country ham Country ham is a variety of cured ham, typically very salty, associated with the Southern United States. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of… …
25Dry-cured ham — Slices of Prosciutto di Parma, a dry cured ham Dry cured ham originated as a meat preservation process. Through dry curing, the ham can be stored for several months. The processing technology is based on traditional knowledge passed from one… …
26Nueske's Applewood Smoked Meats — Creamed spinach topped with Nueske s bacon Nueske’s Applewood Smoked Meats is specialty meat supplier in Wittenberg, Wisconsin. The company produces artisan applewood smoked bacon, ham, sausage and poultry …
27picnic ham — noun shoulder of a hog usually smoked • Syn: ↑picnic shoulder • Hypernyms: ↑cut of pork * * * noun see picnic I, 4 * * * picnic ham, a smoked shoulder of pork, cut to look like a ham; picnic …
28Cook's Ham — is a brand of Smithfield Foods, used to sell smoked and prepared ham. It was founded as Cook Family Foods in 1983, and was an independent firm until acquired by ConAgra in October 1988. It was sold to Smithfield Foods in 2006. Cook s Ham is… …
29Tasso ham — is a specialty of Cajun cuisine. In this case, ham is a misnomer, since tasso is not made from the leg of a pig, but the shoulder butt. This cut is typically fatty though leaner cuts are often used and has a great deal of flavor. The butt, which… …
30Westphalian ham — Westpha′lian ham′ n. coo a German ham with a distinctive flavor from being smoked over beechwood and juniper • Etymology: 1655–65 …
