A raw, or fresh, ham needs to be fully cooked. Fresh hams are sometimes smoked, but have not been cured or brined, and they usually come with the skin on. Before cooking, score the skin in a diamond-shaped pattern, but be careful not to cut down into the meat. Scoring helps the fat baste the ham as it cooks, and if a glaze is applied, those cuts allow it to seep into the meat.
Fresh hams are sometimes smoked, but have not been cured or brined — so they need to be cooked all the way through.City hams can be bought bone-in or boneless. Bone-in ham will be more flavorful and, as an added bonus, the bone can be used to make ham and bean soup or a variety of other recipes. Because city hams are already cooked, they can be eaten cold, but they're most commonly served warm. Gradually heat it up with or without the addition of a liquid and add a glaze during the final 30 minutes of cooking. A packet of glaze usually comes with the ham or simply make it yourself by combining a sweetener, herbs and spices.
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