The cheese doesnt work...
I pick ham!
BTW you fixed the cheese
Why I picked ham? Hmmmm well 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.
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 US ham dry cures. This is followed by a period of drying and aging. 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 US 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.
Dry cured varieties include prosciutto (the Italian style of dry-cured ham) and Parma ham or prosciutto di Parma (prosciutto from the city of Parma). Spain has jamón serrano. USA country ham includes Virginia ham, which is smoked. England has the York ham. Germany's Westphalian ham is usually smoked over juniper.
Ham is also processed into other meat products such as SPAM luncheon meat. WHich arnt as yummy as HAM!