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Ham - A hind leg of pork/hog cured in various ways. The leg is cut from the carcase and brined seperately. Ham may be cooked, raw or smoked. The french term Jambon refers to ham and also to a leg of fresh pork. see also Ham pictures. see also cooking a Ham
Hors d'oeuvres - An appetiser or first course dish - see anti pasta.
- A spicy rice speciality of New Oqleans - originating from Paella
- classically made with rice , chicken and ham but other ingredients
such as sausage, peppers, tomatoes, prawns and oyster can be added.
- The french term for Ham
or leg of pork.