Daily Feature Glossary Terms

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog. There are two basic types of ham: fresh ham (uncooked) or cured ham (cooked). Cured hams can be brine-cured or dry-cured and then boiled or lightly smoked. If ham is cured, smoked, and then allowed to age for a longer period of time (1 year or more) to develop more flavor, it is most often classified as a "gourmet" ham.