All ham comes from the hind leg of the pig, except for “picnic ham.”But, according to some, if the meat is not cured or smoked, it’s not ham — it’s just leg of pork.
Others contend that ham refers to the upper portion of the back leg, whatever happens to it afterward. If it’s not turned into “ham” ham, then they call it “fresh ham.”
This ham cut, the upper portion of the back leg, contains the aitch, leg and hind shank bones.
Ham, in the smoked and cured sense, can only come from the hind legs of a pig, not the front.
You can roast Pork Leg at 350 F / 180 C / Gas mark 4 to 5.
For medium well-done, allow 30 minutes per pound (450 g) plus 30 minutes “for the pot.”
For well-done, allow 35 minutes per pound (450 g) plus 35 minutes “for the pot.”