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

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

(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham

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

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

This is raw, uncured hind leg pork, appearing pale pink/beige like a pork roast. It has not been salted or smoked, offering a natural pork flavor. Raw Gammon Joint