(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria
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: buy uncooked ham joint
(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)
Top half of the leg, leaner, more meat, but trickier T-shaped bone. holds the meat together