Top half of the leg, leaner, more meat, but trickier T-shaped bone.
"Uncooked" can mean several different things depending on your cooking method.
Avoid "ham and water product." Only purchase items labeled simply "ham" or "ham with natural juices" to avoid watery, spongy, or bland meat.
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:
(Wet-Cured): Popular in the UK, this is cured but raw. It must be cooked thoroughly. Country Ham
Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old.