(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham
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:
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
(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria
This is raw, uncured hind leg pork, appearing pale pink/beige like a pork roast. It has not been salted or smoked, offering a natural pork flavor. Raw Gammon Joint