The best end of a ham depends on whether you prioritize ease of carving (shank end) or meatier, tender, and higher-fat portions (butt end). Shank ends are easier to carve due to one straight bone, while butt ends are generally more tender and flavorful, although they have a harder-to-cut bone.
Shank: Ham from the shank end is the picturesque ham profile that pops into most people's heads when they think of a Christmas ham. The pork comes from the leg portion of the pig and tends to be a bit leaner. Bone-in ham from the shank has one long bone, which can make carving a breeze.
Another difference between ham and shoulder is the flavor. As the meat of the shoulder is closer to the bone, its flavor is more intense. Therefore, if you are looking for a milder flavor, we recommend buying ham.
Butt: Also known as ham sirloin, this section comes from the upper region of the leg and is the most tender and flavorful cut of ham. Center: Center-cut ham comes from the center of the leg and is usually sold in slices.
How to Bake a Ham | Easy Ham Recipe | Better Homes & Gardens
What to avoid when buying ham?
Don't buy the salt injected hams. The label should read “Ham in its own juices.” Make your own glaze. Score the fat on the ham to enhance and amplify the flavor of the ham. Bring the temperature of a fresh ham up to 145-160 degrees.
The rump contains the femur and pelvic bone, which can be challenging to carve around. It is a more tender and flavorful cut of meat and tends to be more expensive.
What's the difference between gammon and leg of ham?
Both of these delicious and versatile cuts are taken from the pig's hind legs. Gammon is meat that has been cured (by being salted, brined or smoked) and sold raw, whereas Ham is meat that has been dry-cured or cooked, and is sold ready to eat. In a nutshell; when you've cooked your Gammon, it becomes Ham.
In a blind taste test of 12 Christmas hams from Aldi, Coles, IGA and Woolworths, the best and worst-ranked pork products retail at almost identical prices. The best-scoring product was the Coles Christmas Beechwood Smoked Half Leg Ham, with a price per unit of $8/kg.
In a 2024 Consumer Reports taste test, Market Pantry ham came out on top in a field that included hams from Aldi, Costco, Honey Baked Ham, and more. In addition to winning a blind taste test, the hams at Target can often be obtained for a pretty reasonable price.
Why Wiltshire Ham is so special. Wiltshire Ham's unique curing method sets it apart from other hams, delivering a product with moistness, tenderness, and rich taste. While some hams are dry-cured or heavily salted, Wiltshire Ham's brining technique keeps it from becoming overly salty or dry.
The "best" Christmas ham depends on preference, but popular choices involve a sweet, sticky glaze (honey, maple, brown sugar with mustard, cola, or even ginger beer) applied to a quality gammon joint, cooked until tender and served hot or cold, with options like bone-in for flavor or slow-cooked for ease. Top-rated options often feature free-range meat with delicious glazes, like Cola & Maple, Hot Honey, or Whisky & Honey.
🍖 Ham Shank: Just below the main ham. Significantly meatier than hock. Great for roasting, braising, or slow cooking. Add more lean meat to soups and stews.
WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the "butt" end and the "shank" end. The "butt end" is the upper part of the ham, more "rump" and thus more fatty. The "shank end" is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.
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.
The "best" Christmas ham depends on preference, but popular choices involve a sweet, sticky glaze (honey, maple, brown sugar with mustard, cola, or even ginger beer) applied to a quality gammon joint, cooked until tender and served hot or cold, with options like bone-in for flavor or slow-cooked for ease. Top-rated options often feature free-range meat with delicious glazes, like Cola & Maple, Hot Honey, or Whisky & Honey.
The shoulder has a distinct taste because the meat is closer to the bone and because it also has a short curation period so if you are into a strong intense powerful flavor then shoulder is the way to go. A ham has greater softness and complexity with more subtle nuances on the palate.
Asda often comes out on top for the absolute cheapest prices, particularly for staples like whole chicken and pork shoulder. Tesco is very competitive, especially on items like lamb shanks and mince.
Butt portion vs. shank, which do you need? The butt portion will cost more per pound and will yield the largest amount of attractive slices. The shank bone is preferred by many for cooking with beans or in making soups, and others prefer the “fully cooked” varieties for ease of preparation and cooking time.
Cook for 1 hour per pound on low and 40 minutes per pound on high. Until internal temperature is at least 140°F. A longer cooking time will give you a more tender ham.
The title of "best ham in the world" overwhelmingly goes to Jamón Ibérico de Bellota from Spain, a luxurious cured ham from acorn-fed black Iberian pigs, prized for its deep, nutty flavor, marbling, and melt-in-your-mouth texture, considered a top gastronomic delicacy alongside foie gras, caviar, and truffles. Other world-class contenders include Italy's Prosciutto di Parma/San Daniele, France's Bayonne ham, and various high-quality country hams like American Smithfield, but Iberico's unique production (free-range pigs eating acorns) sets it apart.
