Describe fresh ham as an uncured pork leg so customers do not expect a cured holiday ham. For cured or smoked products, state the actual preparation status; those words alone do not tell the customer whether cooking is required.
Use the complete product description and label. USDA ham guidance distinguishes fresh, cured, smoked and ready-to-eat products.
Match recipe advice to the actual ham
A customer expecting a familiar cured holiday ham may be surprised by a fresh pork leg roast. State “fresh, uncured pork leg” when that is the actual product, and choose a recipe written for it.
For a cured product, use the full label description. Bone-in, boneless, whole and portioned arrangements also affect the cook’s plan, so include those details when known.
Separate curing from cooking
Curing and smoking descriptions do not alone answer whether the ham must be cooked. Read the preparation statement and follow the directions for that exact product.
If a label is unclear, resolve the question before the meal. Do not borrow reheating directions from a fully cooked store product for an uncooked ham from a different order.
Read “uncured” wording in context
Some products use ingredients that naturally contribute nitrate or nitrite and carry qualifying label language. Do not turn the word “uncured” into an unsupported promise that no nitrates or nitrites are present. USDA's explanation of this labeling in bacon.
The complete ingredient statement and product description are more useful than a shortened marketing phrase.
Confirm the processing choice early
Underground Processing offers curing and smoking. Ham supplied not fully cooked still requires cooking. Underground Processing is still reviewing which fully cooked products it can offer for custom-exempt orders; confirm the actual product and follow its label. Allow about 1.5 weeks for pork without smoked items or up to two weeks with smoked items; these are calendar-time estimates from slaughter, not guaranteed pickup dates. Freezing adds time; confirm pickup when requesting it. Underground Processing pork services.
Before finalizing the order, record the product, bone-in or boneless presentation, size and cooking status. Use the same description on customer instructions and pickup information.