39 Best Rated
Dishes with Wet-cured Ham

Ovcharska salata is a simple variation of the famous Shopska salata. Essentially, it is Shopska salata (cucumbers, tomatoes, onions, peppers, and cheese) with the addition of mushrooms, eggs, and ham. The salad is typically tossed with vegetable oil, left to rest for a few minutes, and it is then ready for consumption. It is especially popular in summer due to its refreshing flavors and the usage of seasonal vegetables.Expand

Arancini al burro is a traditional snack or an appetizer originating from Sicily. These stuffed rice balls are coated with a crispy batter and deep-fried in oil. The al burro version is stuffed with ham or prosciutto, bechamel sauce, and mozzarella or scamorza cheese. The name might be misleading, as burro means butter, and it refers to the old practice of placing a small piece of butter inside the arancini in order to keep the rice soft. In Palermo, the name stayed the same, but the stuffing has been enriched with cheese and ham. In Catania, locals call these snacks arancini con prosciutto. Parsley, salt, and black pepper are often used for seasoning both versions. Expand

Another popular variety of Italian pizza, quattro stagioni (lit. four seasons) is basically made with the same ingredients as the so-called pizza capricciosa, except it has toppings arranged into four sections, each representing a different season. As with capricciosa, the ingredients include an ever-changing combination of tomatoes, mozzarella, mushrooms, artichokes, ham, and olives. Sometimes, these "seasons" are divided by thin strips of pizza dough.Expand

Considered an essential part of the Finnish food culture, hernekeitto is a thick split pea soup cooked with pork that is traditionally prepared and served every Thursday throughout the country. Followed by a delicious pannukakku – an oven-baked pancake served with a big spoonful of berry jam, this well-rounded dish holds a special place in every Finn's heart. The custom of indulging in such calorie-laden, homemade meals is rooted in the tradition of celebrating Laskiainen. This pagan holiday is related to Christian Lenten, dates back to the early Middle Ages, and marks the beginning of spring fasting, prior to which Finns feast on rich, fatty foods. Only a remnant of religious practices, Laskiainen is nowadays celebrated as a secular family holiday during which people visit numerous fairs and other outdoor events where hernekeitto can be enjoyed fresh from the steaming pots simmering over bonfires. Flavored with marjoram and black pepper, this hearty soup is topped with a dab of zingy mustard and served with rye bread.Expand

Hoagie has been declared the official sandwich of Philadelphia in 1992, consisting of an Italian roll that is sprinkled with oil and vinegar, then layered with onions, tomatoes, shredded lettuce, provolone cheese, and different types of meat according to the customer's preference. The authentic Philly hoagie is complete only after the addition of oregano, basil, salt, and pepper. Pickles and mayonnaise are strictly forbidden. There are many theories about its origin, but the one that sounds most likely involves a jazz musician turned sandwich shop owner called Al De Palma. In the 1920s, he saw people eating a sub and said that ''you had to be a hog'' to eat such a large sandwich. During the Great Depression, he opened a sub shop and called his large sandwiches hoggies, which became hoagies over time, and a delicious new sandwich had been created. Today, there are many varieties of hoagies filled with ham, turkey, tuna, roast beef, cheese only, and there is even a vegetarian hoagie. It can also be ordered in a dry version, meaning that oil should be omitted.Expand

Zagrebački odrezak is a Croatian meat dish consisting of veal cutlets that are pounded, filled with cheese and ham, rolled, breaded, then fried until golden and crispy. Nowadays, the dish has many variations and some cooks prepare it with pork, chicken, or turkey. It is important that the cheese melts well, and the ham should have minimal fat. Once prepared, this succulent meat dish is typically accompanied by lemon wedges, rice and peas, potatoes, and green salads.Expand

Although the combination of ham and butter on a baguette may seem simple, the jambon-beurre (ham-butter) sandwich is an iconic staple of Parisian gastronomy. More than a billion of these sandwiches were sold in France in 2013 alone, making it one of the most popular snacks in the country. The secret is in using only the finest baguettes and the best ham and butter. Thanks to jambon-beurre, France is the only country in the world where a sandwich can match or even surpass the sale of hamburgers.Expand

Ham biscuits are traditional snacks/sandwiches from Virginia consisting of a thin slice of country ham that's placed in a buttery, flaky biscuit. The biscuits are usually made with flour, baking powder, butter, fat or lard, buttermilk, and Virginia ham. This dish is a southern staple that's often served for brunch, lunch, dinner, and at various celebrations. It is recommended to serve ham biscuits with condiments such as chutneys, jams, plain mustard, or honey mustard.Expand

Costoletta alla valdostana is a traditional meat dish originating from the Aosta Valley. The dish is usually made with a combination of veal chops, prosciutto cotto, Fontina cheese, eggs, breadcrumbs, butter, salt, and pepper. The veal chops are tenderized with a mallet and stuffed with prosciutto cotto and slices of Fontina cheese. Once assembled, the cutlets are dipped in beaten eggs, rolled in breadcrumbs, and fried in butter on both sides until golden. The dish is served immediately, while still warm. It’s also possible to prepare the dish in the oven instead of the frying pan.Expand

Kassler is a traditional Oktoberfest dish made with cured and smoked pork. The meat is usually smoked with alder or beechwood. When served, pork is almost always accompanied by sauerkraut and mashed or boiled potatoes on the side. The origin of the name is still unknown, although some claim that it was named after a Berlin-based butcher called Cassel in the 19th century.Expand