UncommonHam
Fresh ham
Also leg of pork, uncured ham
The rear leg, not cured. A giant roast. Most people only meet it after it has been salted.
- Per animal
- 2 · 15–25 lb each
- Per half-hog
- 1 ham
- How to cook it
- Roast or smoke to 145°F in the thickest part. Skin-on for crackling. It is not pulled pork.
- Rarity
- Grocery hams are cured. Fresh ham is a butcher ask.
- What to buy
- Skin-on, bone-in, 12–18 lb for a party. Tell them not to cure it.
- Money
- Cheap per pound, large. The opposite of tenderloin.
- Trim
- Score the skin in diamonds. Do not peel it.
- Leftovers
- Roast sandwiches, beans with the bone, hash.
Biggest piece on the hog. Bone-in is the right buy.
How many
Buy 5 lb · ~3 lb to the table · 6 plates at 8 oz
How to cut
Follow the muscle seams. Several grains in one leg.
One cook in the library for fresh ham.