HamsFresh Ham
The primal fresh ham is the hog's hind leg. It is a rather large cut accounting for approximately 24% of the carcass weight. The ham contains the aitch, leg and hind shank bones. Fresh ham, like the legs of other meat animals, contains large muscles with relatively small amounts of connective tissue. Like many other cuts of pork, hams are often cured and smoked. But fresh hams also produce great roasts and can be prepared using almost any cooking method. Like many other cuts of pork, hams are often cured and smoked. But fresh hams also produce great roasts and can be prepared using almost any cooking method. When cured and smoked, hams are available in a variety of styles; they can be purchased bone-in, shank-less or boneless, partially or fully cooked. Fully cooked hams are also available canned. There is a specific ham for nearly every use and desired degree of convenience. The shank portion of the ham is called the ham hock. It is used in the same manner as the shoulder hock. Enter the cut of meat in which you want Nutritional Information for by clicking in the box below where the word banana is and then click the "Food Search" button.
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Fresh Ham
Tips
Courtesy of The National Pork Board. For more information visit
Pork - The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!]
Cooking Methods and Cooking Tips For Fresh Ham
Fresh Ham Recipes To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving. For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound. Don't toss that hambone! It makes great flavoring for soups and stews.
BAKED FRESH HAM Ingredients: 10 lb fresh ham
2 whole garlic clove --
1 minced
2 tbsp olive oil
1/2 tsp dried rosemary
1/2 tsp ground thyme
1 cup beer Directions: Trim excess fat from ham. Mix oil with herbs and rub all over ham.
Bake at 350 degrees for 30-35 minutes per pound of meat, until meat
thermometer registers 185 degrees. Baste occasionally with beer.
12 Servings.
GRILLED FRESH HAM
4 to 5 pound boneless fresh ham pork leg
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced
Prepare covered grill with drip pan in center, bank with medium hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 160 degrees F. about 2 to 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham stand at least 10 minutes before carving. Since Ask The Meatman.com doesn't sell any meat from our website, we HIGHLY recommend Artiko's Kurobuta rib chops which are made with 100% purebred Berkshire, ensuring a consistently exquisite eating experience. Kurobuta pork is celebrated in Japan for many reasons, especially its marbling; an attribute which the Japanese prize because of their long standing appreciation of Kobe beef.
Something NEW!! PIG WINGSA new item that will rival the turkey legs or chicken wings - pig wings can be served as an appetizer or just by themselves. Pig Wings are made from Ham Shanks that are trimmed leaving just a single bone surrounded with lean tender ham meat. | 
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