The best part of the pig for making ham is typically the hind leg, specifically the upper portion known as the ham or hindquarter. This section provides the ideal balance of meat, fat, and connective tissue for producing flavorful and tender ham.
The hind leg of the pig has well-developed muscles that contain a good amount of marbling, which contributes to the juiciness and richness of the ham. The connective tissues present in this area break down during the curing and cooking process, resulting in a moist and succulent texture.
Ham can be further categorized based on the specific portion of the hind leg used:
Whole Ham: This refers to the entire hind leg, including the shank and butt portions. It is often cured and sold as a whole, bone-in ham.
Shank Portion: The lower part of the hind leg, closer to the hoof, is known as the shank. Shank portion hams are typically easier to carve and are favored by those who enjoy the slightly sweeter and richer flavors that come from the shank.
Butt Portion: The upper part of the hind leg, closer to the hip, is known as the butt. Butt portion hams tend to have slightly leaner meat and are popular for their convenience in slicing and serving.
Both the shank and butt portions can be used to make delicious hams, and the choice often depends on personal preference and the specific recipe or cooking method being used.
It's important to note that ham can also be made from other parts of the pig, such as the front leg or shoulder, but the hind leg is generally considered the prime choice for achieving the best flavor, texture, and overall quality in traditional ham production.