DCHP-2

toupie DCHP-2 (November 2016)

• n. — especially Quebec, Food

  a processed smoked boneless ham (see Image 1).

  Type: 1. Origin — Toupie meaning 'ham' is a lexical transfer from the French (see Image 1). Toupie could be classified under Boberg's (2012: 501) model as a type 1 Gallicism - an elective direct lexical transfer of a non-English word. Confirmed type 1 transfers include depanneur 'corner store' and guichet 'bank machine'. The term is most prevalent in Canada (see Chart 1).
  Some suggest that in French, the name for the ham is a metaphorical transfer from the word for 'spinning top,' as the shape of the ham is reminiscent of the toy (see COD-2, s.v. "toupie", Barber [2007: 123], and the 2012 quotation; see Image 1). While such transfers are common in Quebec English (e.g. Boberg 2012: 497), the precise origin remains unknown. The references for South Africa (.za) are to a style of cutting crystals and other gems.
  See also COD-2, s.v. "toupie", which is marked "Cdn".

  See also: depanneur  guichet  

  • 1986  Steinberg has ready-to-eat Toupie whole or half boneless hams for $1.78 a pound ($3.92 a kg). 
  • 1995  Turkey and ham are widely reduced; most specials are in the small, frozen birds - A-grade weights up to 6 to 8 kilograms (13 to 17 pounds) - and the boneless (toupie) hams. 
  • 2006  "The toupie has been deboned and then formed," George says. "It has a little more interior fat and less fat on the outside. It's similar to Black Forest ham which is also processed. Their textures aren't as coarse as the natural hams." 
  • 2012  "We will have toupie ham and tri-colour pasta salad, both new this year," said Meirion Jones, who is again co-chairing the popular outdoor venue with Kim MacNeil. "I am not sure what toupie ham is but from what I've heard it is terrific," he added with a grin. The name toupie comes from the French word "toupi" which means top (a spinning top) which is actually the shape of the ham. 
  • 2014  What it is: Toupie ham has been processed to remove bone and muscle, giving it its characteristic "formed" shape. Some say it is bland, but others like its smooth texture and easy slicing. Available smoked or not. Chef's tip: Place pineapple rings on top before cooking/warming.