Fresh Ham (Leg) Whole
Common Names: Fresh Ham
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
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
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:
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
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
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.