Here are the definitions of the butt and shank cuts just so you’ll know the next time you’re standing at the meat counter and wondering:
Butt End: The upper cut of the hog's hind leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone. If the cut is found labeled " butt half", it has not had the center ham slice removed. If the center slice has been cut from it, the cut will be labeled " butt portion".
Shank End: Lower cut of the hog's hind leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve. It has a slightly sweeter flavor. If the cut is found labeled " shank half", it has not had the center ham slice removed. If the center slice has been cut from it, the cut will be labeled " shank portion".
Now for a few ham cooking tips:
1. Be careful to not overcook your ham. Because most hams are already fully cooked, baking releases juices that accentuate the flavor while tenderizing the meat.
2. For optimum flavor, bake your ham on a low oven temperature (around 325 degrees) for about 20 minutes per pound.
3. To prevent drying of the meat, create a “sauna” for your ham. Add a little liquid to the bottom of the roasting pan and loosely tent with foil. Using a baking bag is another great way to be sure the meat is not dried out.
Butt End: The upper cut of the hog's hind leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone. If the cut is found labeled " butt half", it has not had the center ham slice removed. If the center slice has been cut from it, the cut will be labeled " butt portion".
Shank End: Lower cut of the hog's hind leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve. It has a slightly sweeter flavor. If the cut is found labeled " shank half", it has not had the center ham slice removed. If the center slice has been cut from it, the cut will be labeled " shank portion".
Now for a few ham cooking tips:
1. Be careful to not overcook your ham. Because most hams are already fully cooked, baking releases juices that accentuate the flavor while tenderizing the meat.
2. For optimum flavor, bake your ham on a low oven temperature (around 325 degrees) for about 20 minutes per pound.
3. To prevent drying of the meat, create a “sauna” for your ham. Add a little liquid to the bottom of the roasting pan and loosely tent with foil. Using a baking bag is another great way to be sure the meat is not dried out.
4. Don’t use sharp utensils that may pierce the ham because piercing the ham will cause valuable juices to escape.
5. Always let the ham rest for 10 – 15 minutes before carving.
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