Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted vs Lamb, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, raw

Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted has more carbohydrates. Pork, cured, ham -- water added, shank, bone-in, separable lean only, heated, roasted has more protein. Values are per 100 g.