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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Eggs Benedict With Canadian Bacon And Spinach

(How To Boil Water, Episode: Foolproof Brunch, Season: 2)

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Fancy Ham and Cheese

(Southern Living, December, 2012)

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Ferdie (Mother’s Favorite Offering)

(The Essence of Emeril, Episode: Po’ Boys Iii, Season: 3)

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Fig Glazed Ham

(5 Ingredient Fix, Episode: Figgy Piggy, Season: 4)

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Fig-And-Orange-Glazed Ham

(Food Network Magazine, December, 2009)

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Filled Ham & Cheese Focaccia

(The Modern Baker by Nick Malgieri, 2008)

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Fire and Spice Ham

(Cooking Light, December, 2002)

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Folded Crepes With Smoked Ham And Butter

(Martha Stewart Living, February, 2009)

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French Brie And Ham Baguette

(Semi-Homemade Cooking With Sandra Lee, Episode: Ladies Charity Lunch, Season: 10)

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French-Style Grilled Ham & Gruyure

(Fine Cooking, April/May, 2003)

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Fresh Ham

(Paula’s Home Cooking, Episode: Southern Comfort, Season: 2)

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Fresh Ham with Cloves and Grilled Pineapple

(Cottage Living, November, 2004)

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Fresh Ham with Green Herb Paste

(Martha Stewart Living, April, 1999)

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Fresh Ham With Honey And Cloves

(Saveur, December, 2009)

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat.
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Fresh Ham with Red Chile Marinade

(Saveur, December, 2001)

Fresh ham is a particularly flavorful but underappreciated cut of meat.
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Fresh Ham with Rosemary, Garlic, and Lemon

(Fine Cooking, December/January, 2010)

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.
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Fresh Ham With Tuscan Bread Stuffing

(Tyler’s Ultimate, Episode: Ham, Season: 2)

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Fresh Pea Soup With Ham

(Food & Wine, July, 2013)

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Fresh Rosemary Ham With Peach Compote

(All You, December, 2006)

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Fried Country Ham with Redeye Gravy

(Saveur, September/October, 1998)

Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
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Fried Ham And Cheese Sandwiches With Chipotle Mayonnaise

(Washington Post, March, 2010)

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Fried Ham with Redeye Gravy

(Fine Cooking, April/May, 2007)

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Fried Rice With Ham

(Saveur, December, 2009)

This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham.
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Frizzled Black Forest Ham

(Gourmet, April, 2000)

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Frizzled Ham And Fig Salad

(Cooking Light, October, 2008)

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