Guide to Common Cuts of Pork
Confused by all the options at the supermarket when shopping for pork? Scroll through the slideshow to learn the difference between eight common cuts of pork and the best ways to prepare them.
Ham
Taken from the rear leg, the ham is usually cured, smoked or processed in some way. It can be dry-cured with rubbing salt and spices or wet-cured.
Grill or barbecue: For ½-inch bone-in ham steaks, grill for 6 minutes or until internal temperature reaches 145 degrees.
Roast: For a fully cooked ham of 5 to 6 pounds, roast at 350 for 20 minutes per pound, or until internal temperature reaches 145 degrees.
Recipe: Satsuma Glazed Ham