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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Sliced gammon. Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3]
Jambon – a ham and cheese pastry popular in Ireland. [8] Jambon-beurre – a very popular French ham sandwich made of a baguette sliced open, spread with butter, and filled with slices of ham. [9] Pan de jamón – a typical Venezuelan Christmas bread, filled with ham, fried bacon, raisins and green olives. [10]
French dip stuffed biscuits combine buttery biscuits, melty provolone cheese, salty roast beef, and comforting au jus gravy into one easy meal. Eating Well 11 hours ago
For raw and fresh ham, bake at 325°F until a food thermometer inserted into the meat reads 145°F to indicate it's done. ... Cover with water and boil 20 to 25 minutes per pound. Drain, glaze ...
York ham on the bone, breaded (Laurence Hudghton; Dukeshill) In his classic Le guide culinaire (1921) Auguste Escoffier said it was difficult to decide what was the best ham in the world, but the preference should go to the Prague ham for serving hot and the York ham for serving cold, although the latter was excellent hot too.
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Okra – flour-battered and pan-fried or boiled, stewed, or steamed; Onion – sliced Vidalia onion, whole green onion, onion rings; Peas – often cooked with chunks of ham or onions Black-eyed peas; Crowder peas; Field peas; Purple hull peas; Potato salad – usually made in the South with egg, mayonnaise, prepared mustard and pickle relish