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Fresh Ham (a.k.a. Leg) is a raw uncured uncooked ham, usually with the skin still on. The meat is the typical pale pink to beige color of raw pork. It can be roasted, skin on or off, and it is especially good with the skin removed and smoke roasted. Use the skin for cracklins.
Both Virginia hams and Black Forest hams go through a process called dry curing.. Dry cured hams come from the hind leg of a pig, and the butcher performs the curing process without injecting any water or moisture into the meat or without soaking the ham in water prior to smoking it.