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Hams | Raw Hams | Specialty Ham | Miscellaneous Hams Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked.

Hams Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The dry-cured hams are saltier, stronger flavored and have a coarser texture.

Cuts of Ham | Ham Types | Smoked Ham | Water contentBone-In / Boneless | Cooked / Uncooked Cuts of Ham Hams are cuts of pork that come from the hind leg. The different cuts from the ham are shown below.

Knowing a little about ham helps to insure that you are selecting ham that is the appropriate type and quality for the ham recipe you are preparing. See our Ham Cooking Times to be sure you are cooking the ham for the appropriate time to produce a safe and delicious ham.

Shopping Tips | Thawing Tips | Cooking Tips | Roasting/Baking Tips | Grilling Tips | Checking Doneness | Refrigerating Tips | Freezing Tips Shopping Tips: Decide the type and quality of ham that you want for your serving intentions.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

Poaching is a moist heat method of cooking. It is also a healthy method of cooking pork because no fat is added during the cooking process. It retains the flavor, tenderness and moisture through a gentle simmering process.

Enriched and/or Flavored Breads Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, flavor, and color.