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Juba dance. Master Juba from American Notes. The Juba dance or hambone, originally known as Pattin' Juba (Giouba, Haiti: Djouba), is an African-American style of dance that involves stomping as well as slapping and patting the arms, legs, chest, and cheeks (clapping). "Pattin' Juba" would be used to keep time for other dances during a walkaround.
Hambone (magazine), a literary magazine. Hambone, California, United States community. Hambone or Juba dance, dance style. "Hambone", a song by Red Saunders (musician) Hambone, a bowling term referring to four strikes in a row, coined by Rob Stone (sportscaster) Hambone's Meditations, a comic strip. Hambone Award, annual trophy for most unusual ...
Gammon (insult) A half-sliced piece of gammon. Gammon is a pejorative term popularised in British political culture since the 2010s. The term refers to the colour of a person's flushed face when expressing strong opinions, which purportedly resembles the type of pork of the same name. [1][2] It is characterised in this context by the Oxford ...
Think of ham as the thigh and butt portion of a hog’s back legs. The ham bone is what remains after you roast and carve that portion. A ham hock, conversely, is a meaty bone portion that’s ...
Gammon (meat) 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] Like bacon it must be cooked before it can ...
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific ...
Meat on the bone or bone-in meat[1] is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, [2] and to fish. [3] Meat or fish on the bone may be cooked and served with the bones ...
Ham hock. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog 's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.