1 Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. 2  The meat is covered in liquid, (usually water) and is simmered until tender. 3  The process may require several hours because of the lower temperatures.
http://food.unl.edu/pork-cuts-id-cooking-recommendations-ham
Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.
http://www.recipetips.com/kitchen-tips/t--158/cuts-of-pork.asp
The ham contains the aitch, leg and hind shank bones. Fresh ham, like the legs of other meat animals, contains large muscles with relatively small amounts of connective tissue. Like many other cuts of pork, hams are often cured and smoked. But fresh hams also produce great roasts and can be prepared using almost any cooking method.  But fresh hams also produce great roasts and can be prepared using almost any cooking method.
http://www.askthemeatman.com/pork_ham_cuts.htm
Fresh Ham Recipes. To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down.
http://www.askthemeatman.com/pork_ham_cuts.htm
1 Panfrying is used on ground, or thin slices of meat. 2  Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. 3  The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness.
http://food.unl.edu/pork-cuts-id-cooking-recommendations-ham
Description: This comes from the fresh whole ham that has been cured and smoked. The aitch bone and hip bone are in this portion of the pork ham.
http://food.unl.edu/pork-cuts-id-cooking-recommendations-ham
Primal Cut-Loin. The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some of the cuts from this primal cut demand the most in price because of their quality.
http://www.recipetips.com/kitchen-tips/t--158/cuts-of-pork.asp
Primal Cut-Leg/Ham. The leg is a primal cut that is located at the rear of the pig and is made up of the rump and hind leg. The meat from the leg is lean and flavorful but is not as tender as the meat from the loin. Generally the cuts from the leg are more economical than those of the loin.
http://www.recipetips.com/kitchen-tips/t--158/cuts-of-pork.asp
1 Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. 2  The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. 3  Roasting temperature is usually set at 350-425° F.
http://food.unl.edu/pork-cuts-id-cooking-recommendations-ham
In beef, there are two large clods of tough, boneless meet on the chest called brisket. They are used to make corned beef, pastrami, many pot roasts, and great barbecue. But beef brisket is very different than the brisket in pork. In pork, the brisket is the same as rib tips.
http://amazingribs.com/recipes/porknography/pork_cuts.html
what cut of pork is ham
Primal is the cut of pork that is ham. Primal  is ham for cut of pork.