---
title: Pork Ham
description: "![](http://jimmyschmidt.com/wp-content/uploads/2022/06/pork-ham.png) While the bulk of pig legs go to be cured and smoked to produce hams, there are still plenty available fresh. This cut makes a great roast for a large crowd. ![Pork Ham Whole](http://www.foodshedexchange.com/wp-content/uploads/2015/08/pork-ham-whole-300x200.jpg) It is sold either boneless…"
url: "http://jimmyschmidt.com/docs/pork-ham/"
updated: "2022-06-10"
category: Pork / Ham
---

# Pork Ham

![](http://jimmyschmidt.com/wp-content/uploads/2022/06/pork-ham.png)

While the bulk of pig legs go to be cured and smoked to produce hams, there are still plenty available fresh. This cut makes a great roast for a large crowd.

![Pork Ham Whole](http://www.foodshedexchange.com/wp-content/uploads/2015/08/pork-ham-whole-300x200.jpg)
It is sold either boneless or bone-in, and either whole or halved. The bottom half is called the shank portion, while the upper is called a top leg roast. A steak cut from the leg is called a fresh pork leg steak.

Alternative names include: pork center loin roast, pork sirloin roast

Fresh pork leg steak, also known as fresh ham steak, is a steak cut from the middle of a fresh pork leg. It’s economical, but a bit tough, so you might want to marinate it before grilling or broiling it. You can also slice it into strips and stir-fry them.

**Alternative Name:** pork blade steak, pork arm steak
**Suggested Preparation:** N/A

**NAMP code:** 401
**Number of Pieces:** 2
**Average Yield/Piece:** 20.00 lbs. *

* Assumption is an animal at 250 lbs. hanging weight.

[Return to Pork Primals](http://jimmyschmidt.com/docs/pork-primal-cuts/)