The bottom piece of a side or flitch of bacon, including the hind leg. In later use also: a smoked or cured ham.

German ham; = schinken, n.

The thigh of a slaughtered animal, used for food; spec. that of a hog salted and dried in smoke or otherwise; also, the meat so prepared.

A ham, gammon.

= gammon, n.1 2.

German ham. Also in combinations, as ˈschinkenwurst n./ˈʃɪŋkənvɜːst/ ham sausage.

Raw cured Italian ham, usually served thinly sliced, esp. as an hors d'oeuvre. Cf. prosciutto, n.

a small cut of meat taken from the shoulder and upper foreleg of a pig, and often smoked.

Italian ham; (usually) spec. = prosciutto crudo, n. Formerly more fully prosciutto ham.

The name of a city in North Yorkshire (the capital of the former county of Yorkshire); used attributively in names of things originating from or…

Applied attributively to a dark, sweet-cured ham. Also elliptical.

A ham that is cut short or round.

ham cured by a process involving salting followed by smoking; a ham of this type.

North American. A small cut of meat taken from the shoulder and upper foreleg of a pig, and often smoked; = picnic ham n. at compounds 2.

In full Parma ham n. A type of cured ham eaten uncooked. Cf. prosciutto, n.

Originally and chiefly North American. Designating a type of ham originally produced in the Black Forest region of Germany, seasoned with a variety…