Fresh Ham vs. Cured Ham: What’s the Difference?

From everyday sandwiches to showstopping holiday meals, ham is a popular choice because of its rich, savory flavor and versatility. One trip to the grocery store, especially during the spring season, will prove that there are a lot of different types of ham, so it’s important to choose the right one for your recipe and occasion. Before you make any ham recipes, read on to learn about the difference between fresh hams vs. cured hams, including how to cook and serve them.

What Is Considered a Fresh Ham?

Fresh ham refers to an uncured leg of pork, which has a pale pink color, similar to pork chops and pork tenderloin. Unlike cured hams—such as many bone-in spiral-cut hams—fresh ham must be fully cooked before serving. It requires a much longer cooking time than most ready-to-eat holiday hams, so if you plan to serve it on Easter, you’ll need to allow plenty of time. You can generally expect about 20 to 25 minutes per pound, though that can vary depending on your oven temperature and whether the ham is bone-in or boneless.

Because it isn’t cured, the flavor and texture of fresh ham are more similar to a pork roast than to the salty, smoky holiday hams you may be used to.

How Long Does Fresh Ham Last?

Fresh ham follows similar storage guidelines as other cuts of pork. Uncooked fresh ham can be stored in the refrigerator for three to five days or in the freezer for up to six months, according to the USDA. Once cooked, fresh ham will keep for up to four days in the refrigerator or up to four months in the freezer.

What Is Cured Ham?

Cured ham refers to pork that has been preserved with salt, either through a wet cure (brining) or a dry cure. Many cured hams are fully cooked or ready to eat, including bone-in spiral hams, honey-cured hams, smoked hams, and even Italian prosciutto. Because of this, they don’t need to be cooked like a fresh ham—in most cases, you’re simply reheating them (as is the case with Ree Drummond's Glazed Easter Ham) or serving them as is.

Wet-cured hams, which are brined in a saltwater solution, are the most common type found in grocery stores in the United States. Dry-cured hams—often called country ham—are harder to come by, though still delicious. This type of ham is coated in salt (and sometimes spices), which draws out moisture and preserves the meat, while concentrating the flavor.

How Long Does Cured Ham Last?

According to the USDA, uncooked cured ham can last for up to one week in the refrigerator or up to four months in the freezer. Cooked cured ham will stay good for up to five days in the refrigerator and up to two months in the freezer when stored properly. That means you'll have plenty of time to try leftover ham recipes!