A whole back leg, uncured and unsmoked — not the pink supermarket ham. This is real fresh pork: roast it like you would a holiday roast for a centerpiece dinner that feeds a crowd. Skin on or off, your choice (let us know in the order notes).
“Fresh ham” just means the back leg of the hog — the same cut that becomes cured ham, prosciutto, or country ham, but sold raw. With the skin on it makes crackling that you cannot get from any other cut. The leg muscle stays lean and firm through cooking, the way pork leg is supposed to taste.
This is a project cut. Plan a day around it. The reward is a roast that feeds 10-15 people and provides a week of leftovers.
Dry-brine 24-48 hours. Roast at 325°F until the juices run clear when pierced near the bone, then crank to 500°F to crisp the skin (10-15 min). Rest 30 minutes.
Freezer up to 6 months. Thaw 2-3 days in the fridge depending on size.