You typically won't find these sitting in the standard deli or refrigerated ham aisle of a grocery store. You usually need to visit a local butcher or specialty meat market like May Hill Farm .

) with a three-minute rest, though many recipes call for roasting it like a traditional pork roast. 2. Uncooked Cured Ham (Country Ham)

The USDA guidelines require labels to state if a ham is "ready-to-eat" or "needs cooking".

A fresh ham is simply a raw, unprocessed hind leg of a pig. It has not been brined, salted, or smoked.

These hams are preserved using a dry-rub curing process but have not been heated or smoked to the point of being "ready-to-eat". The most famous example in the U.S. is Country Ham , which is dry-cured with salt and aged for months.

Because it is entirely raw pork, it must be cooked to an internal temperature of at least 145°F (

or are cured for a year or more. The high salt content and long drying time make them shelf-stable and safe to eat without cooking. Comparison of Ham Types Processed? Safe to eat "Raw"? Common Use Fresh Ham ❌ No, must be fully cooked Roasting, DIY curing Country Ham Yes (Dry-cured) ❌ No, usually needs cooking/soaking Breakfast slices, holiday mains City Ham Yes (Brined) ✅ Yes (Pre-cooked) Standard deli sandwiches Prosciutto Yes (Aged) ✅ Yes (Safe as-is) Charcuterie, appetizers Tips for Buying Raw Ham