Pork Cuts ID & Cooking Recommendations - Ham

Fresh Ham (Leg) Whole


Common Names: Fresh Ham

whole ham
(Click on image to enlarge)

Description: This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.

Cooking Recommendations: Braise, Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw 136 20.48 5.41 1.01 1.87 68
Roasted 232 22.80 14.97 0.85 5.50 80

 

Fresh Ham (Leg) Rump Portion


Common Names: Butt Portion, Pork Leg Butt, Fresh Ham Butt, Pork Leg Roast Sirloin Portion

fresh ham rump portion
(Click on image to enlarge)

Description: This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.

Cooking Recommendations: Braise, Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw 137 21.24 5.19 0.87 1.79 61
Roasted 214 24.55 12.13 0.90 4.46 81

 

Fresh Ham Shank Portion


Common Names: Shank Roast, Leg Roast

fresh ham shank portion
(Click on image to enlarge)

Description: This portion of the fresh ham is the lower leg (shank) portion of the pork ham wholesale cut.

Cooking Recomnendations: Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw 139 20.62 5.63 0.94 1.94 60
Roasted 246 21.54 17.05 0.83 6.26 78

 

Pork Smoked Boneless Ham


Common Names:

Pork Smoked Boneless Ham
(Click on image to enlarge)

Description: This retail cut contains no bone and has a thin layer of fat covering. It is smoked and cured and comes from the pork ham wholesale cut.

Cooking Recommendations: Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Roasted 140 18.67 6.51 1.19 2.22 48

Fresh Ham (Leg) Center Slice


Common Names: Fresh Pork Leg Steak, Center Cut, Leg of Pork Steak

center slice fresh ham
(Click on image to enlarge)

Description: This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom and eye muscles.

Cooking Recommendations: Braise, Panfry

 

 

 

 

 

Pork Smoked Whole Ham


Common Names:

Pork Smoked Whole Ham
(Click on image to enlarge)

Description: This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.

Cooking Recommendations: Roast
 

 

 

 

 

Pork Smoked Ham Rump(Butt) Portion


Common Names: Ham Sirloin End, Ham Butt End, Ham Butt Portion

Smoked Ham Rump(Butt) Portion
(Click on Image to Enlarge)

Description: The small dark area near the top is the aitch bone. The aitch bone is the

Cooking Recommendations: Roast

 

 

 

 

Pork Smoked Ham Shank Portion


Common Names: Ham Shank End

Pork Smoked Ham Shank Portion

Description: This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut.

Cooking Recommendations: Roast


Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.