Pork · Leg (ham)
Bone-In Ham (Cured)
A hind leg that has been cured, and often smoked. Sold fully cooked or cook-before-eating, a traditional holiday roast.
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| Animal | Pork |
|---|---|
| Section | Leg (ham) |
| Bone | Bone-in |
| Tenderness | Tender |
| Also called | cured ham, smoked ham, holiday ham |
Best ways to cook it
- Roast
About this cut
What it is and how to use it
A cured ham is the hind leg of the hog that has been brined or dry cured and often smoked. Bone-in hams have more flavor and make good stock from the bone. They may be sold fully cooked, which only need warming, or labeled cook-before-eating. Country hams are dry cured and aged and are much saltier. Hams can be whole, half, shank, or butt portions.
Cook’s tipCheck the label. Reheat a fully cooked ham to 140°F; cook a cook-before-eating ham to 145°F with a three-minute rest.
Read morePork Cuts Guide: Primals, Chops, Roasts & HamBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut Sheet
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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