Rear Leg (Ham)

The rear leg is most commonly eaten as ham - cured, smoked, and processed. However, fresh ham (uncured rear leg) is an excellent roasting joint.

Cook Time

3-4 hours

Best Cooking Method

Roasting, Braising

Price Range

About This Cut

Origin

Rear leg of the pig

Characteristics

Leaner than shoulder, large roast size, when fresh it's excellent for roasting

Cooking Tips

For fresh ham, score the skin, rub with garlic herb paste, and roast at 350°F. Usually cheaper than pork loin and serves more people.

Popular Dishes

Roasted Fresh HamCured and Smoked HamHam Steaks

💡 Pro Tip

Fresh ham is underrated - it's leaner than shoulder but more economical than loin, and feeds a crowd. Score that skin and roast it for crispy crackling!