Pork Leg (Fresh Ham)

The pork leg, or fresh ham as it is commonly known, is separated from a pork side by a straight cut approximately perpendicular to a line parallel to the shank bones. The cut passes through a point which is not less than 1.4 inches (3.8 cm) and not more than 3.5 inches (8.8 cm) form the anterior edge of the aitch bone.
The foot shall be excluded at or slightly above the hock joint. The tail, vertebrae, flank muscle (rectus abdominis), cutaneous trunci, prefemoral lymph gland, and any other exposed lymph glands shall be removed. The skin and collar fat over the cushion (semimembranosus) shall be smooth and well rounded such that the innermost curvature of the skin is trimmed back at least half the distance form the stifle joint to he posterior edge of the aitch bone.
The skin overlying the medial side (inside) of the quadriceps femoris and fat close to the lean overlying the quadriceps femoris and pelvic area shall be excluded.