Buy - Uncooked Ham Joint

The lower leg, fatter, easier to carve, and picturesque.

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: buy uncooked ham joint

(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria The lower leg, fatter, easier to carve, and picturesque

Avoid "ham and water product." Only purchase items labeled simply "ham" or "ham with natural juices" to avoid watery, spongy, or bland meat. The lower leg

Top half of the leg, leaner, more meat, but trickier T-shaped bone.

(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham