I’m not sure where I got this info. Usually, for an article like this, I will google different sites, combine different ideas and then post the sources. I don’t see sources here.

• Hams may b one of those items where you usually get what you pay for. Mass produced, inexpensive hams may be processed in as little as twelve hours. More expensive hams may not be ready for market with less than two weeks of processing. Additionally, the best hams come from selected pigs that have been fed high protein diets prior to slaughter.
• Processors may vary the amount of salt or sugar in a ham to meet company specifications. Additionally, the smoking process may vary. When you find a ham that has the flavor that you like, stick with it.
• Color and appearance are important considerations in selecting a ham.
• Select a fresh ham that is a bright grayish-pink. Those fresh hams that have a pale, soft, watery appearance are less desirable. A fresh ham that has a greenish cast may indicate bacterial growth and should be avoided.
• Select a cured ham that has a bright pink color. A lighter-colored pink or a non-uniform coloring may be the result of improper curing or exposure to store lights. Again, a greenish cast may reflect the presence of bacterial growth. Avoid those hams that have a multi-colored appearance. It may suggest the presence of bacteria.
• Avoid those hams that have excessive marbling. These may have a greasy taste.
• The general rule is to plan on six to eight ounces of boneless ham per serving and eight to twelve ounces of bone-in ham per serving.
• It is the opinion of some that bone-in hams taste better.

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