The phrase "a plate of ham" is correct and usable in written English.
It can be used when referring to a serving of ham presented on a plate, often in the context of food or dining.
Example: "For lunch, I enjoyed a plate of ham with some fresh bread and cheese."
Alternatives: "a dish of ham" or "a serving of ham".
A plate of ham was around $2.50.
She leads me through to her bedroom, sits next to her bed, and eats a plate of ham and mayonnaise as we talk.
"Drop the Bomb" by Trouble Funk pairs well with a plate of ham fries, one of several hits among the "Snacky Things" on EatBar's edible play list.
From a selection of daytime sandwiches and bar meals (cash-strapped travellers could also share one of the appealing deli boards, £10.50), a plate of ham, egg and chips was creditable, a distinct cut above the high street norm.
With our bottle, a fruity Barbaresco, my wife, Betsey, and I ate a plate of ham and salami with chewy house-made bread; a fine veal cutlet alla Milanese (with the bone in, as in Milan); a pizza with real character, made with San Marzano tomatoes trucked from Italy, and a tart with a light, lustrous, fluffy filling, made with unwaxed Amalfi lemons.
The first time I went out to dinner with him, we polished off a plate of ham — pata negra, the really good Spanish stuff — while he rubbed the fat of each piece on his lips to savor the texture as well as the flavor and, of course, instructed me and everyone else at the table to do the same.
Over a plate of horse ham — it's a little denser and darker than ham ham — a young woman who was born in the city told me that many men, arriving here alone from Almaty in the nineteen-nineties, had started keeping girls on the side.
A must for all kinds of canapés or a plate of Ibérico ham and olives.
We were with friends, so I let my fork wander, to a plate of Iberian ham, sliced so thin it was translucent.
That was easy at L'Affineur Comtois, where the least expensive entree, poêlée comtoise, is also a house specialty: a plate of sausage, ham and potatoes served with a dish of heated cancoillotte, a soft local cheese, meant (a post-dinner Google Image seemed to imply) to be poured over chunks of Morteau sausage, a heap of thinly sliced ham and potatoes.
In Enoteca Fontana (Strada Luigi Carlo Farini, 24), a delightfully low-key locals' wine bar, we ordered baked courgettes and a dish of beans in parsley and oil – but then reasoned that we just couldn't be lunching in Parma and not indulge, so we added a plate of eponymous ham to our order, with a glass each of fruity dry lambrusco.
