Buy Uncooked Ham Joint May 2026

Always prefer bone-in . The bone adds deep flavor, holds the meat together, and provides a superior base for stocks or soups later. Shank vs. Butt End:

Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old.

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

Avoid "ham and water product." Only purchase items labeled simply "ham" or "ham with natural juices" to avoid watery, spongy, or bland meat. Always prefer bone-in

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

Top half of the leg, leaner, more meat, but trickier T-shaped bone. Butt End: Look for a moist, soft-to-the-touch joint

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