Always prefer bone-in . The bone adds deep flavor, holds the meat together, and provides a superior base for stocks or soups later. Shank vs. Butt End:
Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old. buy uncooked ham joint
This is raw, uncured hind leg pork, appearing pale pink/beige like a pork roast. It has not been salted or smoked, offering a natural pork flavor. Raw Gammon Joint Always prefer bone-in
Top half of the leg, leaner, more meat, but trickier T-shaped bone. holds the meat together