Introduction

Ham is a meat product made from the hind leg of domesticated pigs. The word “ham” may also refer to the cut of pork that typically includes the bone, although this is not always the case. A whole ham can be cooked in a variety of ways, including curing and smoking or boiling it to make ham stock. Different types of hams include Boston butt, prosciutto, gammon and Smithfield ham. While cooking your own bone-in ham roast requires some planning and preparation time, it is far less expensive than purchasing pre-cooked meat products from grocery stores or specialty shops

A whole ham is not just one piece of meat, but three.

The ham is not just one piece of meat, but three. The butt portion is closest to the shank and includes the shank bone and foot; it’s usually removed before cooking because it’s tough and fatty. The picnic portion is closest to the shoulder end of the ham, which has less fat than other parts of a pig’s body. Finally, there’s a “middle” section between these two pieces that can be either lean or fatty depending on how much bacon trimming was done during processing–this is what we’ll be focusing on today.

The butt portion is closest to the shank and includes the shank bone and foot.

The butt portion is closest to the shank and includes the shank bone and foot. The butt may be sold whole or sliced into steaks.

The shank portion is closer to the rump end of the ham, which can also be purchased as a whole roast or sliced into steaks.

The picnic portion is closest to the shoulder end of the ham.

The picnic portion is closest to the shoulder end of the ham. It’s smaller than both the shank and butt ends, but still contains plenty of meat for sandwiches and leftovers.

The picnic has two bones running through it that connect with other parts of the ham (shank and butt). As a result, this part isn’t usually used for carving; instead, it can be sliced or cubed into bite-sized pieces at mealtime.

The shank portion is closer to the rump end of the ham.

The shank portion is closer to the rump end of the ham. The picnic portion is closest to the shoulder end of the ham.

Hams are sold by weight or by size, with smaller bones being labeled as shank or butt hams and larger ones being labeled as picnics or hocks.

You’ll want to buy a ham that fits your needs. Picnics and shanks are often used for making ham hocks, so if you want a piece of meat for that purpose, those are good choices. Butts and picnics can both be made into smoked hams, so if this is what you’re going for then either one should work well.

A precooked bone-in ham can be kept refrigerated for up to a week before cooking it.

A precooked bone-in ham can be kept refrigerated for up to a week before cooking it.

• If you have any doubt about the freshness of your ham, check its sell-by date. The USDA recommends that you cook or freeze all hams within 3 days of purchase and never more than 1 month after purchasing them (or freezing them).
• A precooked ham that has been stored in the refrigerator should be covered with plastic wrap and stored at 40 degrees F (40 degrees C), or below 30 degrees F (-1 degree C) if possible; this will help keep it from spoiling too quickly.

To cook a fully raw pork leg, start with a temperature of 40 degrees Fahrenheit or colder in your refrigerator, then allow two days for it to reach room temperature before cooking it.

To cook a fully raw pork leg, start with a temperature of 40 degrees Fahrenheit or colder in your refrigerator. Allow two days for it to reach room temperature before cooking it. The ham can be kept refrigerated for up to a week before being cooked.

How long does it take for a bone in ham roast?

The ham should be cooked for about 15 minutes per pound at 325 degrees Fahrenheit, or until the internal temperature reaches 140 degrees Fahrenheit.

The ham will be done when juices run clear and the skin is crispy.

Conclusion

You can enjoy a delicious bone-in ham roast in the comfort of your own home, with just a little bit of planning. The best part about cooking your own bone-in ham is that you don’t have to worry about it drying out or getting overcooked–just make sure that it reaches an internal temperature of 145 degrees Fahrenheit before serving!