[{"data":1,"prerenderedAt":245},["ShallowReactive",2],{"facets:ingredient:ham":3,"ingredient:ham":33,"feed:ingredient:ham":47,"links:ingredient:ham":218},{"total":4,"countries":5,"courses":27,"diets":32},7,[6,9,12,15,18,21,24],{"slug":7,"name":8},"argentina","Argentina",{"slug":10,"name":11},"australia","Australia",{"slug":13,"name":14},"belgium","Belgium",{"slug":16,"name":17},"cuba","Cuba",{"slug":19,"name":20},"portugal","Portugal",{"slug":22,"name":23},"russia","Russia",{"slug":25,"name":26},"venezuela","Venezuela",[28,29,30,31],"bread","main","soup","street-food",[],{"slug":34,"name":35,"aliases":36,"description":40,"category":41,"commonIn":42,"fridgeFinderVisible":46},"ham","Ham",[37,38,39],"cooked ham","gammon","jambon","Brine-cured pork leg sold either fully cooked and sliced or raw as gammon, ready to be simmered and then glazed and roasted. The cooked kind belongs in sandwiches, gratins, croquettes and quiche; the raw kind is a Sunday centrepiece across northern Europe. Always keep the bone, which turns a pot of split peas or beans into a proper soup. Check the label for added water, since heavily injected hams shrink and weep in the pan.","protein",[43,44,45,13],"france","germany","poland",true,{"items":48,"total":4,"page":215,"limit":216,"hasMore":217},[49,76,101,123,143,170,192],{"slug":50,"title":51,"countrySlug":10,"baseServings":52,"prepMinutes":53,"cookMinutes":54,"difficulty":55,"course":56,"diet":57,"mainIngredients":58,"images":63,"keywords":67,"publishedAt":74,"updatedAt":74,"authorSlug":75},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)",4,30,35,"medium",[29],[],[59,60,61,62,34],"chicken","breadcrumbs","tomato","mozzarella",[64],{"src":65,"alt":66},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero.jpg","Australian chicken parmigiana on a plate, crumbed schnitzel under tomato sauce and browned melted cheese with chips beside it",[68,69,70,71,72,73],"chicken parmigiana","parma","parmi","pub food","chicken 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pork","plancha","tampa",{"slug":193,"title":194,"nativeName":195,"romanized":196,"countrySlug":22,"baseServings":197,"prepMinutes":53,"cookMinutes":198,"difficulty":55,"course":199,"diet":200,"mainIngredients":201,"images":205,"keywords":209,"publishedAt":74,"updatedAt":74,"authorSlug":75},"solyanka","Solyanka (Sour Soup with Smoked Meats and Olives)","Солянка","Solyanka",6,60,[30],[],[202,34,156,203,204],"kielbasa","capers","tomato-paste",[206],{"src":207,"alt":208},"\u002Fimages\u002Frecipes\u002Fsolyanka\u002Fhero.svg","Bowl of Russian solyanka soup with smoked meats, olives, a lemon slice, sour cream and dill",[193,210,211,212,156,213,214],"russian soup","smoked meats","pickled cucumber","sour soup","zakuska",1,12,false,{"links":219,"total":4},[220,224,228,231,235,239,242],{"slug":50,"title":221,"iso2":222,"minutes":223},"Chicken Parmigiana","AU",65,{"slug":77,"title":225,"iso2":226,"minutes":227},"Chicons au 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