Statements (48)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cured meat
|
| gptkbp:climate |
can be served cold
internal temperature of 145°F can be served hot should rest before slicing |
| gptkbp:community_service |
high in sodium
moderation recommended processed meat |
| gptkbp:conservationEfforts |
smoking
salting curing |
| gptkbp:cookingMethod |
grilled
smoking slow-cooked dry curing oven-baked depends on size usually several hours wet curing |
| gptkbp:cuisine |
gptkb:American_cuisine
gptkb:Southern_cuisine Barbecue cuisine |
| gptkbp:cultural_significance |
Christmas
Easter Thanksgiving |
| gptkbp:flavorProfile |
savory
|
| https://www.w3.org/2000/01/rdf-schema#label |
American ham
|
| gptkbp:isUsedFor |
hind leg of pig
|
| gptkbp:notableFeature |
Black Forest ham
Smithfield ham Virginia ham Honey-baked ham |
| gptkbp:nutritionalValue |
high in protein
contains fat contains sodium |
| gptkbp:origin |
gptkb:United_States
|
| gptkbp:pairing |
gptkb:pineapple
bread cheese mustard |
| gptkbp:relatedApplication |
sandwiches
holiday meals breakfast dishes |
| gptkbp:shelfLife |
varies by type
can be frozen can be refrigerated |
| gptkbp:texture |
tender
|
| gptkbp:type |
pork
|