The Shank (lower leg) is the classic "tapered" look and is easier to carve. The Butt (upper leg) is leaner and more tender but has a tricky T-shaped bone that makes slicing a bit harder.

These are convenient but can dry out faster during reheating. If you choose this, keep your oven temperature low (around 275°F or 325°F) and keep it tightly covered in foil.

A 20-pound ham is a beast. Measure your roasting pan and your oven clearance before buying the biggest one in the case.

The "right size" depends entirely on whether you are buying a ham with a bone or one without.

Plan for 3/4 to 1 pound per person. The bone adds significant weight but also provides the best flavor and a base for soup later.

Use this guide for a standard dinner where you want enough for everyone to be full, with just a little bit left over for a sandwich the next day. Number of Guests Boneless Ham Bone-In Ham 1.5 – 2 lbs 3 – 4 lbs 6 People 2 – 3 lbs 5 – 6 lbs 10 People 4 – 5 lbs 8 – 10 lbs 15 People 6 – 7 lbs 12 – 15 lbs 20 People 8 – 10 lbs 15 – 20 lbs (or two smaller hams) ⚠️ Factors That Change the Math

Before you head to the butcher, check these three variables:

If you are serving a massive spread with mashed potatoes, mac and cheese, and three types of pie, people will eat less ham. Stick to the lower end of the estimates.