Jambon – a ham and cheese pastry popular in Ireland.Ham and eggs – a dish combining various preparations of its main ingredients, ham and eggs.Ham and egg bun – a type of Hong Kong pastry.Ham and cheese sandwich – Common type of sandwich Pages displaying short descriptions of redirect targets.Francesinha – a Portuguese sandwich prepared using wet-cured ham, linguiça, sausage, steak or roast meat and covered with melted cheese.Additional ingredients are sometimes used. Denver sandwich – consists of ham, onions, green bell pepper, and scrambled eggs.Denver omelette – an omelette filled with diced ham, onions, and green bell peppers.A Croque Madame is a version of the dish topped with a fried egg. The dish originated in French cafés and bars as a quick snack.

Croque-monsieur – French for 'mister crunch', it is a baked or fried boiled ham and cheese sandwich.The tradition is believed to have begun among the Norse people as a tribute to Freyr, a god in Norse mythology associated with boars (see Sonargöltr), harvest and fertility. Christmas ham – a traditional dish associated with modern Christmas and historical Yule.Budae-jjigae – a stew that includes ham as a main ingredient.It is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. A ham hock is the portion of a pig’s leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone. This list also contains notable ham hock dishes. Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods. Ham is made around the world, including a number of highly coveted regional specialties. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is pork that has been preserved through salting, smoking, or wet curing. The croque-monsieur is a type of ham and cheese sandwich

Smithfield brown sugar ham