Ham ?'s

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

First time ham maker here.. Do the regular bone in ham that most groceries sell have a rind on
them? If so how do you remove it? All the 'recipes'

I

Quoted message said:

want to use say to remove it.. Or at least many of them do.

Sorry, can't answer this one.

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I remember my mom saying she always bought the shank end or did not buy

the

Quoted message said:

shank end..reason? Will the label say what they are (shank end or ?) Or

can

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I determine by looking at the ham ? A half a ham is all we want.

About 5 years ago I finally figured I didn't really know why I was buying what I was buying.
Probably price. So I asked the butcher. He said the shank portion was usually larger but had more
bones, so you paid for more, but got less meat. The butt portion had more meat, less bones, and
tended to be less dry when cooked. The shank portion was priced less than the butt portion. He said
the difference in price did not usually make up for the difference in meat.

HTH

Judy

Quoted message said:

Thanks in advance...

Laura

Judy and Dave G said:

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

First time ham maker here.. Do the regular bone in ham that most groceries sell have a rind on
them? If so how do you remove it? All the 'recipes'

I

Quoted message said:

want to use say to remove it.. Or at least many of them do.

Sorry, can't answer this one.

Quoted message said:

I remember my mom saying she always bought the shank end or did not buy

the

Quoted message said:

shank end..reason? Will the label say what they are (shank end or ?) Or

can

Quoted message said:

I determine by looking at the ham ? A half a ham is all we want.

About 5 years ago I finally figured I didn't really know why I was buying what I was buying.
Probably price. So I asked the butcher. He said the shank portion was usually larger but had more
bones, so you paid for more, but got less meat. The butt portion had more meat, less bones, and
tended to be less dry when cooked. The shank portion was priced less than the butt portion. He
said the difference in price did not usually make up for the difference in meat.

HTH

Judy

Some of us think the shank tastes better (because it's dryer maybe?), and the bones are good for
flavoring bean soup. If you actually *want* the bones, the 10¢ per pound less that a shank costs
does make up for the lower yield.

Bob

Laura said:

Do the regular bone in ham that most groceries sell have a rind on them? If so how do you remove
it? All the 'recipes' I want to use say to remove it.. Or at least many of them do.

If it does have a "rind" on it, you sort of peel it off while cutting the connective tissue between
the rind and the muscle with a knife. It's not all that difficult. Leave about a quarter inch of the
fat, and cook with fat side up, ordinarily. If you take off every shred of the fat, your ham will be
too dry. Then save the rind in the freezer (along with the bone) to use for seasoning later.

The butt end is leaner and has less bones. If you have no intention of using the rind and/or bone
for seasoning later, get the butt end if the price is right. The shank end may have been your mom's
choice if she DID make use of the scraps.

Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.

"Judy and Dave G" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

First time ham maker here.. Do the regular bone in ham that most

groceries

Quoted message said:

Quoted message said:

sell have a rind on them? If so how do you remove it? All the

'recipes'

Quoted message said:

I

Quoted message said:

want to use say to remove it.. Or at least many of them do.

Sorry, can't answer this one.

Quoted message said:

I remember my mom saying she always bought the shank end or did not buy

the

Quoted message said:

shank end..reason? Will the label say what they are (shank end or ?) Or

can

Quoted message said:

I determine by looking at the ham ? A half a ham is all we want.

About 5 years ago I finally figured I didn't really know why I was buying what I was buying.
Probably price. So I asked the butcher. He said the shank portion was usually larger but had more
bones, so you paid for more, but got less meat. The butt portion had more meat, less bones, and
tended to be less dry when cooked. The shank portion was priced less than the

butt

Quoted message said:

portion. He said the difference in price did not usually make up for the difference in meat.

Are you sure? I may be mixed up but I thought that the shank half was the knee end of the ham and
had only one bone, while the butt half was the hip end and had more bones.

--
Peter Aitken

Remove the [censored] from my email address before using.

Everyone, thank you..is the ham labeled (sounds like not?) or can you tell by looking at it which
end it is?? or will I ask? We were going to use the bone for some split pea soup later, plus the
'yield' of meat it not really a concern - only 4 of us but we LOVE leftovers!!

--

Laura

"ConnieG999" <[email hidden]> wrote in message news:20031218001602.00545.00002990@mb-
m02.aol.com...

Quoted message said:

Laura said:

Do the regular bone in ham that most groceries sell have a rind on them? If so how do you remove
it? All the 'recipes'

I

Quoted message said:

Quoted message said:

want to use say to remove it.. Or at least many of them do.

If it does have a "rind" on it, you sort of peel it off while cutting the connective tissue
between the rind and the muscle with a knife. It's not

all

Quoted message said:

that difficult. Leave about a quarter inch of the fat, and cook with fat

side

Quoted message said:

up, ordinarily. If you take off every shred of the fat, your ham will be

too

Quoted message said:

dry. Then save the rind in the freezer (along with the bone) to use for seasoning later.

The butt end is leaner and has less bones. If you have no intention of

using

Quoted message said:

the rind and/or bone for seasoning later, get the butt end if the price is right. The shank end
may have been your mom's choice if she DID make use

of the

Quoted message said:

scraps.

Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.