The word 'hams' is correct and usable in written English.
You can use it to refer to the large, upper muscles at the back of the thigh. For example, "Tom exercises his hams regularly to stay in shape."
Expensive, of course, but how could it not be when the pigs are herded from tree to tree to forage for acorns, and there is all the effort of salting the hams and then air-drying them for six months and after that another year and a half of ageing in dark, cool store houses.
The two-course menu changes each night but the standard doesn't appear to drop – fine Tasmanian hams and beef are on offer, as well as impressively flavourful vegetarian options.
Europeans are concerned this will bring lower US food standards to a continent that prizes its Italian hams and French champagnes.
In an undulation of forested hills running west from the town of Aracena towards the Portuguese border, the reserve not only protects the environment but also the region's famed hams, goat's and sheep's cheeses, wild flower honey, wild fungi and nuts from the sweet-chestnut woods.
To feel 15 inside and to wake up old – to look down at your feet, feet like badly carved hams; to stand and ache, your shoulders clicking in time to the alarm from a mobile phone the size of a credit card – would hurt more than all the body-swap romcoms put together.
They serve from breakfast to late, but it's in the evening where the real action takes place: cocktails start from £6.50 for one of three house negronis and hit the heady heights of £8 for a martini or bellini, which in this neck of town is a steal; decent hams and cheeses as bar snacks, too.
Along the back wall was a bar with an impressive array of drinks and in the middle of the room was an enormous table groaning under the weight of incredible-looking food including hand-carved hams, olives the size of plums and pasta dish upon pasta dish.
After standing in salt for five days, take all hams out with the salt.
But by virtue of the airborne yeasts and moulds native to the particular region, variations in humidity, temperature and air quality, the diet and care of the pigs and the storage of the resulting hams, each of them tastes and feels quite different from the rest.
MORE than 520 silky cows and heaving bulls, one weighing over 1.8 tonnes; 550 sheep of 33 breeds; goats, pigs, donkeys and hatching chicks; regional wines, cheese, foie gras, cured hams and other produce from local terroirs.
Customers have been known to return half-eaten hams, no questions asked.
