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Wet-cured or dry, smoked or not, ham is a fundamental meat on tables all around America (except for those that are kosher or halal). Regional dishes made from it include greens-stuffed ham in Maryland, country ham through much of the South, ham biscuits (also southern), St. Louis’ Gerber sandwich (ham and provel cheese on garlic bread), see-through thin chipped ham in Pittsburgh, and Cuban sandwiches in Florida. Ham is often used in a stockpot to flavor greens and beans as they cook and is a fundamental ingredient of western omelets.