Technically, ham is the thigh and buttock of  the hog. The term ham is strictly referred to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some way. It is a common deli meat. Ham can be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and other ingredients. Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. Dry-cured hams. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging. My favorite is a honey baked ham, but each ham from fresh to cured has it own character. We can order most ham requests by phone.