Your ham string is a muscel in your upper thigh you have 2 one in each thigh and when you stand up with your legs together they are the muscels that touch each other in your thighs.
Three muscle located on the posterior (back) thigh make up the ham strong muscle group.
The string which is in the lowest position. The thin E string.
Ham is homogeneous. Why? The muscle tissue forms perfect fractals that are repeated identically throughout the ham.
A chain, string or group of islands is called an archipelago.
That is about 75 grams, enough for 2 average ham sandwiches
depends how big around the ham is.
a muscle in your thigh
Once the ham has been cooked and allowed to cool.
Ham string
ham string
you can cut the string after the meat has rested or keep it on to help hold it together when carvin and just take it off when you get to it..
either the calf muscle or ham string in the legs
hang over heart condition healing from injury head ache ham string pull
he can chuck all the ham that a ham chuck could if a ham chuck could chuck ham
There is honey-glazed ham, boneless ham , Easter ham, thanksgiving ham, Christmas ham and many more.
ham... :]
A cured ham is a ham that is ready to eat.
A cured ham is a ham that is ready to eat.