The leg, or ham, is the pig’s muscular hind quarter — a large, lean primal best known in its cured and smoked form. Whether roasted fresh or transformed into ham through curing, the leg is a centerpiece cut built to feed a table.
It’s leaner than the shoulder but larger and just as versatile, spanning quick ham steaks, holiday roasts, and long-aged prosciutto.
Where Does Pork Leg Come From?
The leg is the hind leg of the pig, from the hip down. It’s made up of large, relatively lean muscles, which makes it ideal for curing — the dense, low-fat meat takes salt and smoke beautifully. Fresh, it behaves like a lean roast.
Popular Cuts from Pork Leg
- Fresh Ham Roast: The uncured leg, roasted skin-on for crackling.
- Cured & Smoked Ham: The classic holiday ham.
- Ham Steaks: Thick slices cut from the leg.
- Prosciutto & Country Ham: Dry-cured, aged whole legs.
How to Cook Pork Leg
- Roasting Fresh: Low and steady to 145–160°F, skin scored for crackling.
- Glazing Cured Ham: Warm through and glaze in a hot oven.
- Curing: The traditional route to ham, prosciutto, and country ham.
- Grilling Ham Steaks: Quick and easy on the grill.
Heritage & Pasture-Raised Pork
The world’s great hams — prosciutto, jamón — come from specific breeds and long aging. Even at home, a heritage-breed leg makes a noticeably better fresh roast or cure. Find pasture-raised hogs in our directory, or join the newsletter for sourcing and curing tips.
Is Pork Leg Right for You?
If you want a showpiece roast, a holiday ham, or a first curing project, the leg is the primal to reach for. It’s the most traditional — and celebratory — cut on the pig.
Explore the Cuts
Frequently Asked Questions
Is a ham the same as pork leg?
Ham is the pig’s hind leg. Fresh ham is the uncured leg roasted like pork; cured ham is the same leg preserved with salt and smoke.
What is the difference between fresh ham and cured ham?
Fresh ham is raw pork leg you roast like any roast. Cured ham is salt-cured and often smoked, giving the familiar pink, savory holiday ham.
How do you cook a fresh ham?
Roast fresh ham low and steady to 145–160°F, scoring the skin for crackling. Brining first keeps the lean meat juicy.