Whole Ham versus Half Ham Hams, which are basically the hind end/leg of a pig, are sold either whole or half. A whole ham is likely more than you will need for Easter dinner – a half will usually suffice. What's the difference between the two halves? The butt half is the upper part of the ham.

After curing, some hams are smoked. Smoking is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires, which gives added flavor and color to meat and slows the development of rancidity.

Smoked ham is a popular serving of meat, cut from the pork leg. It is cured with salt and spices, then subjected to slow and steady heat for varying periods.

Pork, Water, Salt, Potassium Lactate, Sugar, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, in Beef Collagen Casing. Perishable. Keep refrigerated.

The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.

Whole hams can range from 12 to 18 pounds, half hams (butt or shank) from 5 to 10 pounds, spiral-sliced hams from 7 to 10 pounds, and boneless hams from 2 to 8 pounds. If you're buying a bone-in ham, plan on purchasing about 1/2 pound per guest. This should allow for generous portions and some tasty leftovers.

pork Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.

Most ham that's purchased is either cured or smoked. A fresh ham is one that hasn't been cured or smoked. It is essentially raw pork that must be completely cooked. Depending on the size of the ham, cooking can take up to 5 hours.

Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork.

A smoked ham is a section of the leg of pork that is cured in a brine and then hung in a smokehouse and smoked over low heat for a long time to add flavor.

pork Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.

Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the processing plant) must be cooked by the consumer before eating.

The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

It's rich in protein and several beneficial nutrients. However, regularly eating processed meats like ham may increase your risk of certain cancers. Thus, it's best to limit your intake and stick to fresh, less processed types of ham as part of a balanced diet.