virginia ham!

virginia ham

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1) "Virginia" -- As to virginia ham Vir·gin·ia Pronunciation: v&r-'ji-ny&, -'ji-nE-& Function: geographical name state E United States capital Richmond area 40,767 square miles (105,586 square kilometers), population 7,078,515 - Vir·gin·ian /-ny&n, -nE-&n/ adjective or noun Pronunciation Symbols ..." 2) "Ham" -- As to virginia ham 1ham Pronunciation: 'ham Function: noun Etymology: Middle English hamme, from Old English hamm; akin to Old High German hamma ham, Greek knEmE shinbone, Old Irish cnáim bone 1 a: the hollow of the knee b: a buttock with its associated thigh -- usually used in plural 2: a cut of meat consisting of a thigh; especially: one from a hog 3 [short for hamfatter, from "The Ham-fat Man," minstrel song] a: a showy performer; especially: an actor performing in an exaggerated theatrical style b: a licensed operator of an amateur radio station 4: a cushion used especially by tailors for pressing curved areas of garments - hamadjective Pronunciation Symbols This article is about the cut of meat. For other uses, see Ham (disambiguation). Ham with cloves Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion. It is a common deli meat. Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients (most usually some proportion of sodium nitrate and sodium nitrite), Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams may require a period of rehydration prior to consumption. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging. The majority of common wet-cured ham available in U.S. supermarkets is of the "city ham" variety, in which brine is injected into the meat for a very rapid curing suitable for mass market. Traditional wet curing requires immersing the ham in a brine for an extended period, often followed by light smoking. Traditional wet cured ham includes the English Wiltshire ham and the French Jambon de Paris. Dry-cured varieties include Italian prosciutto crudo (prosciutto di Parma, prosciutto di San Daniele, prosciutto di Carpegna, prosciutto di Modena, prosciutto Toscano, prosciutto Veneto Berico-Euganeo, Valle d’Aosta Jambon de Bosses, prosciutto di Norcia) and the Spanish Jamon serrano (notably the Cured Ham of TrevĂ©lez) and jamĂłn ibĂ©rico (notably the Cured iberic Ham of Guijuelo). The United States has country ham (including Virgin..." 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Commonwealth of Virginia Flag of Virginia Seal of Virginia Nickname(s): Old Dominion, Mother of Presidents Motto(s): Sic semper tyrannis Official language(s) English Capital Richmond Largest city Virginia Beach Area  Ranked 35th  - Total 42,793 sq mi (110,862 km²)  - Width 200 miles (320 km)  - Length 430 miles (690 km)  - % water 7.4  - Latitude 36°31'N to 39°37'N  - Longitude 75°13'W to 83°37'W Population  Ranked 12th  - Total (2000) 7,567,465  - Density 178.8/sq mi  69.03/km² (14th)