Pork cut: where it is, price, recipes
Outside leg (ham bottom)
The outer muscle of the leg, beneath the top, a little firmer and long-grained. It makes good roasts for thin slicing and stew meat that holds its shape.
- Roasted
- Braised
- Stewed
$7/ lb
- In French
- Sous-noix
- US side
- Fresh ham
- Where it sits
- Leg. Cooked, air-dried, smoked or roasted fresh: the same leg changes its name with each treatment.
- Tenderness
- 3/5
- Flavor
- 3/5
- Marbling
- 1/5
- Price
- $7 / lb ·
- Actual size
- ~25 cm
Compared with its neighbors
Compared with Leg / ham, Outside leg (ham bottom) is milder (3/5 vs 4/5), leaner (1/5 vs 2/5) and costs $1 a pound more.
Compared with Knuckle (sirloin tip), Outside leg (ham bottom) scores the same on tenderness, flavor and marbling and costs the same.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Outside leg (ham bottom) | 3/5 | 3/5 | 1/5 | $7 / lb | Roasted, Braised, Stewed |
| Leg / ham | 3/5 | 4/5 | 2/5 | $6 / lb | Roasted, Boiled, Raw, Smoked |
| Knuckle (sirloin tip) | 3/5 | 3/5 | 1/5 | $7 / lb | Roasted, Grilled, Pan-seared |
