Fresh ham is the uncured hind leg of the pig — essentially a large, lean pork roast. Roasted skin-on, it delivers tender meat and spectacular crackling for a holiday-worthy centerpiece.
Where Fresh Ham Comes From
It’s the whole hind leg, sold before any curing or smoking. Cured, the same cut becomes traditional ham.
How to Cook Fresh Ham
- Roasting: low and steady to 145–160°F
- Scoring the skin: for crisp crackling
- Brining first: to keep the lean meat juicy
- Resting well before carving
Fresh 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 fresh ham?
Fresh ham is the uncured hind leg of the pig — essentially a large pork roast, not the pink cured ham most people picture.
How do you cook a fresh ham?
Roast it low and steady to 145–160°F, with scored skin for crackling. Brining keeps the lean meat juicy.
Is fresh ham the same as holiday ham?
No — holiday ham is cured and smoked. Fresh ham is the same leg, raw and roasted like pork.