What the diff between baked hams......
By coffeebreak
@coffeebreak (17798)
United States
November 7, 2011 1:17pm CST
What is the difference between a "shank" half ham and a "bone-in" half ham and the 'butt" portion half ham? I know the shank is a bone, and bone in is just that and I am assuming the "butt" cut is no bone....correct me if I am wrong.
Which gives the most meat, smallest bone?
I have baked the honey/brown sugar glazed half hams before and they are great but in doing this T-day for many..I just need to get the most meat for my dollar!
Thanks!
3 people like this
6 responses
@thinkingoutloud (6127)
• Canada
7 Nov 11
Shank and butt are both from a hog's hind leg. The shank is a lower cut, the butt is an upper cut. The shank only has one bone so it's easier to slice than the butt portion too. A butt portion, contrary to what you thought, does have bones... two actually... hip and pelvic bone. I'm not completely sure which has more meat but I prefer the shank because I can get much nicer slices... and, to me, it seems like I get more meat from it :)
1 person likes this
@coffeebreak (17798)
• United States
7 Nov 11
Nice slices are a plus. I don't mind a bone as my husband will use it later when he makes pinto beans or black eyed peas. I mainly want lot of meat, and easy slicing. Thanks for the lesson! I'll be watching the sales!
1 person likes this
@thinkingoutloud (6127)
• Canada
8 Nov 11
Oh I love doing the bone-in ham once in awhile too because I make soup with the bone afterwards... but I admit that I often buy the "toupie style" ham which is basically just a quarter ham, no bone at all. It's a heat and serve cut and I tend to throw it in the crockpot to heat up on low for the day so it's ready when the girls get in from school. I love the big bone-in ham for holidays though... I tend to get one for Easter and the flavor is just SO much better. I hope your dinner will be great! :))
1 person likes this
@coffeebreak (17798)
• United States
10 Nov 11
I havce tried those hams with no bones and don't care for the taste. Now the turkey brst ones are great tho. I do intend to keep the bones for black eyed peas and pinto beans...jhusband loves those.
1 person likes this
@3SnuggleBunnies (16374)
• United States
10 Nov 11
I have no idea. I just go with what ever is cheaper when I buy a ham. Though I've been reading the previous responses and learning a little myself ;0)
1 person likes this
@coffeebreak (17798)
• United States
10 Nov 11
That's what I have always done...but figure, since I have the time and ability this year...why not find out the best way and then watch for the sales.
1 person likes this
@3SnuggleBunnies (16374)
• United States
11 Nov 11
I agree if you have the means to do it this year, by all means try to get a nicer ham.
1 person likes this
@Fishmomma (11377)
• United States
11 Nov 11
You have some great answers. I decided to check out your post because of my college class in meats. We had to learn the cuts of meat. I buy the same way as your other posters like to save money.
1 person likes this
@coffeebreak (17798)
• United States
12 Nov 11
Glad you got info too! Best place to find good info.. and from personal experience which is what I prefer...is here on MyLot! I tell ya...I have asked lot of questions like this and get just the best answers and information. The one I liked really well here was one I hadn't thought about...the bone-in has more flavor than the boneless. Hadn't thought about that but sure does make common sense...why else do people use the bone for flavoring other things later? I think I will choose the shank cut and take this knowledge and see how it goes!
@drannhh (15219)
• United States
9 Nov 11
Pork butt is fresh ham and can actually come from the shoulder blade and it can be purchased with the bone in or out and it is pork, but not ham. Shank as the name suggests comes from the leg and that is where they cut away the steaks and so the shank is not just the bone but also what meat is left. We usually think of ham as the meat from the pig's thigh, but actually ham is the style of the cut rather than the kind of meat, I think. It is all very confusing. I will say, though, that if you have a pressure cooker, you can make a lovely pot of meat from a pork butt.
@coffeebreak (17798)
• United States
9 Nov 11
Never thought if it that way! Interesting. I think I'll go with the shank as I do a great brown sugar glaze that is loved by all...and bake it in the oven. That way I can toss in a dozen baked potatoes too! No mess, low work, low maintenance and something different. Thanks for the info. WIll keep that in mind for other things I want pork for...like shredded pork for BBQ sandwiches
@savak03 (6684)
• United States
10 Nov 11
The shank portion of the ham is the leg portion. The butt half is just what the name implies. It is the half of the ham that is the hip and butt section. The butt portion has more meat and it is more tender. Bone in or boneless is your choice.
1 person likes this
@savak03 (6684)
• United States
13 Nov 11
Most of the fat on a ham is concentrated in a layer just under the skin. If you don't want any fat it is easy to remove this. I generally cook the ham with the fat side up. This way the juices permeate the ham and make it tasty and tender. Then just skin the fat off and use it in a pot of beans or throw it away or feed it to the cats, whatever you want to do.
@OpinionatedLady (5966)
• United States
7 Nov 11
It is just the difference of what bone is in the meat.
