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:

This guide will help you select, evaluate, and purchase an uncooked (raw) ham joint for roasting, boiling, or smoking. 1. Identify Your Raw Ham Type

Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old.

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

Top half of the leg, leaner, more meat, but trickier T-shaped bone.

The lower leg, fatter, easier to carve, and picturesque.

(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham

"Uncooked" can mean several different things depending on your cooking method.