Authors: Paul P. Graham, Extension Specialist, Department of Food Science and Technology, Virginia Tech; N. G. Marriott, Extension Specialist, Department of Food Science and Technology, Virginia Tech; R. F. Kelly, Retired Professor, Department of Food Science and Technology, Virginia Tech
Publication Number 458-223, August, 1998
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| Figure 2A is a "Country Style" ham. This ham has a long shank (solid bone) and a butt cut at the sacral joint. This style of cutting leaves less lean meat exposed in the shank and butt areas, which reduces the possibility of spoilage.
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| Figure 2B is a "Regular" cut ham. This style of cut is satisfactory for curing and aging hams under conditions of controlled temperature and humidity. The shank is cut short, exposing an open bone with marrow and lean tissue around the bone. The butt is cut between the 2nd and 3rd Sacral Vertebrae which results in a larger lean cut butt face than on "Country Style" hams. | |
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