Originally Posted by Venture
The USDA makes it even more confusing when they allow calling a fresh leg a fresh ham:
Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured.
It seems that "ham" is cured, but the fresh leg can be called a "fresh ham". Trow in green and county ham to cloud things a bit. That is bound to lead to confusion. Me thinks we have some ancient language to blame for this. LOL
If it's not cured or cured and smoked, everybody should stop calling it "Ham", just like we don't call a raw belly "Bacon".
Call it Green, fresh, and raw pork, but not Ham.
I don't have any idea how to get "everybody" to stop calling it Ham, but I would think the USDA could make a good start by stopping calling it "Ham" themselves.