The butt half is the upper part of the ham. Its meat tends to be very tender and flavorful—but it often contains part of the hip bone, which makes carving a little awkward. The shank half is the lower part of the ham. This can give boneless ham a bit of a spongy texture.
What’s better bone-in or boneless ham?
The traditional bone-in ham provides maximum flavor and classic presentation. Not only does meat on the bone typically cook slower than boneless meat, it also can cook more evenly since the bone conducts heat.
How do you pick out a ham?
Buying City Hams
- Amount to buy: If you’re serving ham as a main course, you’ll need about 1/3 to 1/2 of a pound per person for bone-in hams. For boneless ham, buy 1/4 to 1/3 a pound per person.
- Buy bone-in ham.
- Check the label.
- Shank end or butt end?
- Whole or spiral-cut?
What is the shank portion of a ham?
A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks. The butt, usually called a Boston butt, comes from the front of the pig.
Which is better a shank end or a butt end of a ham?
The shank end (or leg portion) sports that classic ham profile, so it’s a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor. Click to see full answer
Which is the best part of a ham to eat?
The shank end (or leg portion) sports that classic ham profile, so it’s a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier.
What kind of ham is best for Christmas?
For a traditional Christmas, Easter or Thanksgiving ham, go for the shank (leg portion). The shank end sports that classic ham profile, so it’s a good choice for a picture-perfect table.
Where does the butt half of a ham come from?
The butt half comes from the upper portion of the leg. It’s frequently available semi-boneless, where the aitch (or pelvic) bone has been removed, but the femur remains intact. This cut is flavorful and tender, has less connective tissue than the shank, and is relatively easy to carve. The shank half is from the lower portion of the leg.
