Broiling and grilling are great ways for cooking roasts, ribs, tenderloin, chops and patties. As ham roasts, the fat melts and self-bastes the meat, making it moist and tender.
Pork is available in a variety of cuts, from roasts to chops to tenderloins.
Because pork has little fat, overcooking pork will make it tough and dry. Ham , cured meat from the hind legs of hogs, should be firm, plump, fine-grained, rosy pink and without excess moisture. Any fat should be firm and white. Curing and smoking may darken the color of the meat. It's called iridescence and is caused by the refraction of light on the cut ends of the muscle fibers.