(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria
The lower leg, fatter, easier to carve, and picturesque. buy uncooked ham joint
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)