Bone-in ham is a juicy and flavorful cut of meat from the hind leg of a pig, often used during holidays. It can come in different shapes and sizes, and can be cured, smoked, or pickled. The bone can be used for extra flavor in cooking projects.
Ham is a cut of meat from the hind leg of a pig. It is sometimes sold with the leg bones left as a “bone in ham”. This cut tends to be juicier and more flavorful, though it will also take longer to cook. After the ham is cooked, the bone can be used in cooking projects like soups and stews for extra flavor. Some butchers offer bone-in ham, and the cut tends to be especially popular around the holiday season, leading to grocery stores carrying it as well.
A bone in ham can come in different shapes. A classic can be quite large and extremely heavy, as it consists of the entire upper fleshy portion of the leg, with the ankle and foot removed. A bone in ham is also available as a pig’s butt, which means it’s the top of the leg. Pork butt tends to be fatter and also slightly harder to cut, as it includes the pelvic joint. One end of the shank comes from the lower half of the leg and will be leaner and easier to handle.
In some cases, when a ham is cut in half, a section called the “central slice” is removed. The center slice is a particularly tender and flavorful cut of meat, and tends to be highly sought after. Cuts of pork and shank that include the center slice are known as “halves.” A stock or shank marked as a “portion” typically does not include the center section.
Once the ham is divided into cuts, it can be left whole on the bone or can be further processed. A large assortment of cuts of ham can be made with the bone removed, and they tend to be smaller and more manageable. Leaving the bone in, however, will produce a meat with a more complex and richer flavor. A bone in ham also has a significant amount of meat, making it a good choice for a large gathering.
There are different shapes of bone in ham. Fresh ham is exactly what it sounds like, ham with no curing applied. Fresh ham must be stored in the refrigerator and must be used promptly. You can also buy cured or salted ham and smoked hams. Pickled ham is also known as “wet” or “city” ham and tends to have a mild flavor and color with a hint of sweetness from the pickled sugar. The dried or “country” bone in the ham will be saltier and expertly flavoured.
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