Cured ham is the pig’s hind leg preserved with salt and often smoke — the classic holiday ham, as well as dry-cured styles like prosciutto and country ham.
Where Cured Ham Comes From
Made from the same hind leg as fresh ham, transformed through wet or dry curing and sometimes long aging.
How to Cook Cured Ham
- Glazing: warm a pre-cooked ham and glaze in a hot oven
- Baking: score, stud, and roast
- Dry-cured styles: sliced thin, served raw
- Use the bone for stock and beans
Cured Ham is part of the pork leg (ham) primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Roasting. Browse all recipes & guides.
Frequently Asked Questions
What is cured ham?
Cured ham is the pig’s hind leg preserved with salt and often smoke — the familiar pink holiday ham, plus dry-cured styles like prosciutto.
How do you cook a cured ham?
Most cured hams are pre-cooked — warm to 140°F and glaze in a hot oven. Check the label for cooked vs. cook-before-eating.
What is the difference between city ham and country ham?
City ham is wet-cured and mild; country ham is dry-cured, salty, and aged, often served in thin slices.