This is raw, uncured hind leg pork, appearing pale pink/beige like a pork roast. It has not been salted or smoked, offering a natural pork flavor. Raw Gammon Joint
The lower leg, fatter, easier to carve, and picturesque. buy uncooked ham joint
Always prefer bone-in . The bone adds deep flavor, holds the meat together, and provides a superior base for stocks or soups later. Shank vs. Butt End: This is raw, uncured hind leg pork, appearing
(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham Always prefer bone-in
Ask the butcher to remove the skin if you prefer, but ask them to leave as much fat as possible for basting. 3. Buying Guidelines How to skin and glaze a ham
This guide will help you select, evaluate, and purchase an uncooked (raw) ham joint for roasting, boiling, or smoking. 1. Identify Your Raw Ham Type