Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old.
(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham buy uncooked ham joint
(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria Look for a moist, soft-to-the-touch joint
Ask the butcher to remove the skin if you prefer, but ask them to leave as much fat as possible for basting. 3. Buying Guidelines How to skin and glaze a ham Look for a moist
"Uncooked" can mean several different things depending on your cooking method.
Top half of the leg, leaner, more meat, but trickier T-shaped bone.