Buy Uncooked Ham Joint May 2026

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

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

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 Top half of the leg, leaner, more meat,

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

Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old.

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

(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria