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Jeremy Jay live at Edinburgh Castle, San Francisco 2007. Jay was born in Chula Vista, California on January 1, 1978 and soon moved to Harbor City, Los Angeles. Jeremy spoke only French with his American father until he was 13. When he was in the second grade, his father moved the family to Monterey, California where Jay lived until he was 18.
Jamón (Spanish:; pl.: jamones) is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. [1] [2] It is also regularly a component of tapas. [3] [4] Jamón is the Spanish word for 'ham'.
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula.
Ibérico: a Spanish-style dry-cured ham that has been aged for two years. Irish : an Irish-style brined ham that is smoked over peat wood. Picnic : Refers to fresh or smoked meat from the foreleg ...
Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a charcuterie board, ham is a versatile meat that often makes an appearance as ...
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.
Plan to serve 1/3 to 1/2 pound per person for a boneless ham. If you have a ton of sides for your ham, you can probably lean more towards 1/3 of a pound, or make another main course, like a ...
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