How do I choose a good smoked ham?
“Most hams are wet cured, then smoked,” says Kari Underly, third generation butcher and founder of Range Inc.. “Wet cured hams are better for roasting than dry cured hams. When a whole ham is cut in half you have the butt or rump half and the shank half. The butt half tends to have a higher meat-to-bone ratio.”
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