hurricane ham
n.— «Local chefs are creative in preparing it, particularly the island specialty—conch (pronounced konk). The natives also call this mollusk “hurricane ham” because it turns pink when cured and stored for emergency food rations during hurricane season.» —“Try savoring the Bahamas succulent seafood” by C. Lee Crawford Financial Post (Canada) Apr. 6, 1992. (source: Double-Tongued Dictionary)
Further reading
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