Whole Ham is Scary

[backsmokin]

Well, not scary from a taste point of view but from a size point of view.

With the belly and most of the hocks curing, the leg is looking huge!. The more I look at it, the more I want to break it down a little so that in the end, I have smaller finished hams. (The bone will get used as well - I hate wasting parts of animals)

Anyone have any suggestions?

 

[diggingdogfarm]

The easiest thing to do is just short-shank it, assuming, of course, that it isn't already short-shanked. :biggrin:
IMHO, hams taste better if the bone is left intact.


~Martin

 

[backsmokin]

Don't know that technique. Will research it though! Thanks

 

[diggingdogfarm]

It's basically just sawing the shank off.

Pops does it in the following thread:

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

~Martin