Butt ham, sometimes labeled “fresh ham”, refers to the upper portion of a hog’s hind leg Compared to a traditional cured ham, fresh butt ham has a subtly sweeter flavor and tends to be more tender While fresh hams require more preparation than a fully-cooked ham, the results are well worth the effort. This step-by-step guide will teach you everything you need to know about selecting, prepping, and roasting butt ham to juicy perfection.
What is Butt Ham?
The term “butt” refers to the top half or upper portion of a pig’s hind leg. This includes the hip and a portion of the leg bone. Butt hams are less fatty than other cuts and contain just a small oval-shaped aitchbone.
Key identifying traits of a butt ham include:
- Weighs 8 to 12 pounds
- Leaner with less external fat
- Small, oval aitchbone visible at the cut surface
- Sold fresh, not cured or smoked
Butt hams are sometimes labeled “fresh ham” or “green ham.” They are not brined or smoked like a traditional holiday ham. The meat has a subtly sweet, mild pork flavor.
Benefits of Cooking Fresh Butt Ham
Butt ham offers several advantages over other ham cuts
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Less expensive – Fresh hams cost less per pound than cured hams. More budget-friendly.
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Natural flavor – Without curing or smoking, the fresh pork flavor shines through.
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Lean and tender – Contains less fat than other cuts yet still juicy and tender.
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Bone-in flavor – The bone prevents drying out and adds a mineral richness.
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Versatile – Delicious roasted but also great for soup beans, stew meat, etc.
With its milder taste and cheaper price, fresh butt ham makes an appealing alternative to traditional ham.
Selecting a Fresh Butt Ham
When choosing a fresh butt ham, look for:
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Pinkish-red meat – Color should not be too dark or brown. Avoid greenish hues.
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Firm texture – Meat should spring back when pressed and not indented.
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White fat – Fat should be creamy white, not yellow.
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Little odor – Should not smell unpleasant or strongly piggy.
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Sell-by date – Best to cook fresh hams within 3-5 days of purchase.
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Packaging – Ham should be sealed in clean, clear packaging. No tears or stains.
Shop refrigerated cases and select the freshest butt ham available for optimum flavor and texture.
How Much Butt Ham to Buy
An 8 to 10 pound bone-in butt ham will feed about 15 people. Estimate 1/3 to 1/2 pound of boneless, cooked meat per person. Larger appetite or smaller ham = more per person.
To accurately gauge quantities, weigh your fresh ham and calculate:
- Bone-in ham loses about 20% bone weight
- Cooked ham loses about 15% moisture
So for 10 lb bone-in ham:
- 10 lb minus 2 lb bone = 8 lb meat
- 8 lb meat minus 1.2 lb cooking loss = 6.8 lb cooked meat
Buy accordingly for number of servings needed or leftovers desired. A butt ham can be cooked whole or divided into smaller roasts.
Step-by-Step Guide to Cooking Fresh Butt Ham
Follow these simple steps for roasting a moist, juicy fresh butt ham:
1. Prep the Ham
- Rinse ham under cool water and pat dry.
- Score the fat cap by cutting 1/8-inch deep diagonal lines.
- Insert a meat thermometer deep into thickest part, being careful not to hit the bone.
2. Season the Ham
- For flavoring, rub with garlic, rosemary, salt and pepper.
- Can also coat with browned butter, mustard or spice rub.
- Be creative with seasonings!
3. Brown the Ham
- Heat 1 Tbsp oil in a skillet. Add ham fat-side down.
- Brown 4-5 minutes per pound until deep golden.
4. Roast the Ham
- Place browned ham in a roasting pan, fat-side up.
- Insert thermometer if needed.
- Roast at 300°F until internal temp reaches 145°F.
5. Rest and Carve
- Remove ham from oven and let rest 15 minutes.
- Carefully slice around the bone to free meat.
- Cut into slices across the grain to serve.
Following these simple steps will reward you with a beautiful browned, juicy butt ham worthy of any feast.
How Long to Cook a Fresh Butt Ham
The roasting time for fresh ham varies greatly depending on size. Estimate 15-20 minutes per pound:
- 8 lb ham: 2 to 2 1/2 hours
- 10 lb ham: 2 1/2 to 3 hours
- 12 lb ham: 3 to 3 1/2 hours
Always use a meat thermometer to check for doneness rather than relying on time. Cook until the thickest portion of meat registers 145°F. The ham can safely remain in the 145-160°F range without overcooking.
If browning the ham first, begin checking temperature after the minimum cook time. Add more time if needed until 145°F is reached. Let rest 15 minutes before carving.
How to Tell When Butt Ham is Done
It can be tricky knowing precisely when a fresh ham is fully cooked but not overdone. Here are some doneness cues:
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Minimum cook time – Ham should roast for at least 15-20 minutes per pound.
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Temperature – Internal temp of 145°F indicates safe doneness.
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Meat pulls away – Meat will begin to pull away from the bone when done.
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Probe slides in – A meat probe or knife should slide in and out of meat smoothly.
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Juices run clear – Let ham rest then check juices for clarity, not pinkness.
Monitor these signs as your fresh ham roasts so you can pull it at peak perfection.
Roasting Pan and Prep Tips
Use these tips for best results when roasting fresh butt ham:
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Choose a heavy roasting pan just slightly larger than the ham. This helps prevent drying.
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Place ham on a roasting rack in the pan so air circulates underneath.
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Add 1 cup water or broth to create steam and prevent burning.
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Tent ham loosely with foil to retain moisture, removing last 30 minutes.
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Insert thermometer into thickest section, angling around bone.
Proper roasting pan prep helps guarantee tender, succulent meat off the bone.
Glazing and Serving Suggestions
Get creative with how you glaze, garnish, and serve your freshly roasted butt ham:
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Glazes – For last 30 minutes of roasting, brush with your favorite glaze. Apricot, ginger, bourbon and maple all pair nicely.
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Mustards – Coat ham with spicy mustard, smoky paprika or whole grain varieties.
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Fruits and Veg – Surround ham with quartered apples, pineapple rings, carrots, parsnips or sweet potatoes.
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Herbs and spices – Coat outside of ham with rosemary, thyme, sage or ground spices before roasting.
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Sauces – Serve ham with fruit compotes, chutneys, raita, bbq sauce or chimichurri.
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Extras – Garnish platter with delicate herb springs, citrus slices, fresh flowers.
Get inspired with global flavors and garnishes to make your roast ham a festive centerpiece.
Carving Tips for Butt Ham
Carving a fresh bone-in ham requires a bit more finesse than slicing pre-cooked hams. Follow these tips:
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Place ham flat side down on a cutting board.
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Using a long slicing knife, cut vertically around the bone to release the main portion of meat.
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Make perpendicular slices across the grain of the meat.
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Cut any remaining chunks of meat off around the bone.
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Slice evenly into 1/4 to 1/2 inch thick pieces.
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Arrange artfully on a serving platter and garnish as desired.
With careful carving, your roast will have a graceful, appetizing presentation.
What to Do with Leftover Butt Ham
The leaner meat of fresh butt ham makes it ideal for converting into tasty ham lunch meats. Consider these creative options for leftovers:
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Dice or shred to mix into omelets, frittatas, quiches or hash.
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Chop and add to pasta salads, pizza, baked potatoes or casseroles.
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Pair with melty cheeses in sandwiches, paninis, wraps or grilled cheese.
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Freeze diced portions to use later in soups, stews, beans or grains.
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Simmer bone and scraps into ham broth perfect for split pea or lentil soup.
You’ll look forward to leftovers with such versatile ways to repurpose roasted butt ham.
Top Recipes for Fresh Butt Ham
Looking for recipe inspiration for your fresh ham? Here are some of our Test Kitchen’s all-time favorites:
Mustard & Rosemary Crusted Fresh Ham – An herbaceous crust adds flavorful flair.
Brown Sugar-Glazed Spiral Ham – A classic maple syrup and brown sugar glaze makes this baked fresh ham recipe extra special.
Slow Cooker Ham and Beans – Tender ham and beans are a satisfying one-pot meal.
Split Pea Soup with Ham – Simmer leftover ham bone into this cozy soup.
From roasts to soups and more, freshly cooked butt ham brings warmth and comfort to the table.
Enjoy Splendid Butt Ham Roasts
Butt ham has a subtly different flavor and texture compared to cured ham that’s worth experiencing. With proper selection, seasoning, roasting and carving, you can serve up supremely juicy and tender roast ham. Mastering the simple art of cooking butt ham opens a world of possibilities at the dinner table. Impress your guests with this underrated cut. Just follow our guide for mouthwatering results.
How To Prepare Baked Ham
You only need to heat up the ham and, if you want, add a simple glaze. This is because most hams you buy are already cooked.
To get the ham ready, cut a diamond shape into the fat and skin, being careful not to cut into the meat. This scoring will allow the glaze to soak into the meat and flavor it.
Apply the glaze just before putting it into the oven to bake. Note that the ham is already cooked; all that’s left to do is warm it up again with the glaze. Use a meat thermometer and warm it to 110°F to 120°F.
To finish, baste the ham with its juices and put it under the broiler to brown the skin. Then slice and serve.
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How To Choose a Holiday Ham
You have a lot of different choices at the store for buying ham:
- Whole ham vs. half ham
- Shank vs. butt
- Unsliced vs. spiral cut
- Bone-in vs. boneless
- Fully-cooked vs. partially cooked or uncooked
For this recipe and most holiday meals, we like a bone-in half ham that hasn’t been sliced. The shank end is best. Half a ham is enough to feed at least twelve people, and cooking it whole makes it less likely to dry out. (Though see our tips below if you prefer to buy a spiral-cut ham. ) Bone-in hams are more flavorful, and you can use the ham bone to make soup.
Half hams are also either cut from the shank end or from the butt end. Even though the butt end has more meat, it is harder to cut because of the way the bone is shaped there. The hams pictured here are both from the shank end.
Most hams you buy at the grocery store are already fully cooked. This ham’s package will tell you if it’s partly cooked or not cooked at all. Follow the cooking directions on the package to cook. The directions in this recipe are for a regular, fully-cooked ham.
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Easy Ham Recipe – How to Bake a Ham
How long does it take to cook a ham?
Make sure you know exactly how long you’ll need to cook your ham before you get started — a whole, bone-in ham (not pre-cooked) can take upwards of four hours to cook, depending on how much it weighs. Here you’ll find exact cooking times and temperatures for cooking a ham in the oven, according to FoodSafety.gov.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
How do you cook a butt ham?
Another method for cooking a butt ham is to preheat your oven to 275 degrees Fahrenheit and remove all packaging materials from the ham. Place the ham face down in a baking dish or roasting pan and cover tightly with a lid or foil. Cook for approximately 12-15 minutes per pound of ham.
How long do you cook a smoked ham Butt?
According to the USDA, the best way to cook a smoked or unsmoked ham butt portion is in the oven at 325 degrees Fahrenheit. Allow 35 to 40 minutes per pound to roast a bone-in ham butt and make sure the internal temperature reaches 145 degrees Fahrenheit by the end of cooking. For a pre-cooked ham, it should cook for about 18-20 minutes per pound.