Just got a "Ham Eye" from my neighbor and don't know what the heck it is?
Any Qview of it? Could be a shank portion, could be the eye of the round of the ham, several different possibilities. Wouldn't know until I saw it - so many different colloquial depictions for the same cut of meat. If it's raw pork then you'd most likely would have to cure and smoke it.
It's pork! That I'm sure of
Doing a search for "Ham eye" I found nothing. Seeing the picture, it doesn't look like any ham I've seen. My best guess, is that it's some bit of meat near the back end of the hog, but not ham.
I found a description.
its the pork leg eye muscle, simular to the beef eye of round, and comes from the outside muscle of the ham. it is aconcidered a low cost cut of meat as the price is tied to the fresh leg (ham) price and not the loin or tender loin prices.
TJ they are prolly the size of a lg pork tenderloin , cure em with BBB cure and they will make a nice tasty lean ham similar to CB .
If you could thaw it and unwrap it, it could be identified; probably the leg eye of round. Your choices are like any other pork product; cook it fresh like roast pork, cure it and serve it in a dish as salted pork like baked beans, or cure it and smoke it as a ham product. Of course there are as many variations as nickels in the 7 seas for seasonings, etc. What dish or dishes is it intended for?
I found a web page and noticed it detailed the ham eye. Stircrazy Steve is right when he comes from the outside of the ham. Look to the bottom of the information on the pork cuts and it shows the ham eye.
Yes, leg eye of round. Not unlike beef eye of round, it will have a more pronounced, coarser grain than the loin coming from the leg, indicating how hard the muscle has been worked, providing support and weight-bearing. It would be fine for moist cooking or roasting intact with the rest of the leg, but separately it may toughen up quickly. As a ham product the curing breaks down the connective tissue to help tenderize it. It wouldn't take much to bring it up to 205° to pull it, but a pork shoulder would be more economical and practical.
Just throw it on the smoker with some brown sugar and a bit of honey. Its awesome. I make these all the time when I am smoking for a snack. I put three of them on yesterday while making my chuckies. Two were just straight on nothing added as I am going to use it for corn chowder this week/weekend at bow camp and the last one I put a bunch of asian sweet and spicy sauce on it and it was great. It usually only takes around an hour or so to give it a nice smokey kiss and heat it up real good.