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Full-muscle ham is a type of ham that is sold in packets of around 200g, with 8-12 pieces in each packet. It is described as being free, meaning that it is likely to be sold at a cheaper price. The bone-in variety is considered more desirable by some, as the bone adds flavour and makes the meat juicier. However, boneless ham is easier to slice and can be pressed into a more convenient shape.
| Characteristics | Values |
|---|---|
| Definition | A single muscle ham refers to a specific cut of pork, usually from the hind leg of a pig |
| Curing | Involves preserving raw pork by wet or dry curing, with or without smoking |
| Weight | Whole hams typically weigh 18-20 pounds, but can go up to 15 pounds |
| Bone | Bone-in hams have better flavour but boneless hams are easier to slice |
| Fat Content | No more than 1/8 inch of subcutaneous fat should be present |
| Colour | A uniform dark reddish-pink cured colour should be observed on all muscle surfaces |
| Texture | The texture of the exposed cut surface should be smooth and fine |
| Packaging | Each packet weighs ~200g, with 8-12 pieces found in each packet |
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Full muscle ham weight
Ham is a cut of pork from the hind leg of a pig, starting at the shank and ending at the rump. The modern word 'ham' is derived from the Old English 'ham' or 'hom', meaning the hollow or bend of the knee. The term began to be used for the cut of pork in the 15th century.
A full ham can weigh up to 15 pounds, which is often too much for a typical family. Therefore, hams are often sold as half hams, either the shank end or the butt end. The shank end has a higher fat content and is easier to slice, as it contains only one straight bone. The butt end, on the other hand, is leaner and has a more complex bone structure, making it more difficult to carve.
The weight of a full muscle ham can vary depending on the specific type of ham and curing process used. For example, Jinhua ham typically weighs around 8 to 10 pounds, while prosciutto di Parma can weigh over 12 pounds. The weight can also be influenced by the age of the pig and the presence of bone and fat. Boneless hams are easier to slice and serve, but the removal of the bone may result in some loss of flavour.
When evaluating the quality of a whole ham, several factors are considered, including the amount of bone and fat, colour, texture, and physical defects. No more than 1/8 inch of subcutaneous fat should be present, and the bone size should be evaluated, with larger bones being less desirable. A uniform dark reddish-pink cured colour is desirable, indicating proper curing and no blood splashing or uncured spots. The texture of the ham should be smooth and fine, and the cut surface should be firm and non-exudative, with no separation of muscle groups.
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$18.99
Free delivery minimum order
Ham, at its most basic, is a cut of pork from the rear leg of a pig. The term 'ham' is derived from the Old English word 'ham' or 'hom', meaning the hollow or bend of the knee. The process of curing ham involves preserving meat through the addition of chemicals such as sugar, salt, nitrates, and/or smoke.
A full ham can weigh up to 15 pounds, which is often too large for a typical family. Therefore, hams are commonly sold as either the shank end or the butt end. The shank end, weighing around nine pounds, is the lower end of the ham and contains more leg and less fat. It has a single, straight bone, making it easier to slice and carve. On the other hand, the butt end is the upper part of the ham, weighing around 18 to 20 pounds, and tends to be fattier.
When purchasing a ham, it is important to consider the quality and characteristics of the meat. A cured and smoked ham should have a uniform dark, reddish-pink colour on all muscle surfaces, with a smooth and fine texture. The cut surface should be firm and non-exudative, with no separation of muscle groups.
If you are looking to buy a single muscle ham, some suppliers offer free delivery for orders above a certain minimum amount. For example, Meat Co. provides free island-wide delivery for orders of their full muscle ham slices totalling $80 or more, with a delivery charge of $12 for orders below this minimum. Each packet weighs approximately 200g and contains 8-12 pieces.
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Boneless ham
Ham refers to a specific cut of pork from the hind leg of a pig. The term encompasses both whole cuts of meat and mechanically formed meat. Ham is made by curing raw pork through either dry curing or brining (wet curing). Dry-cured hams, such as prosciutto, are often eaten without being cooked, while wet-cured hams are usually cooked.
A boneless ham is a ham that has had its bone removed. These hams are easier to slice than bone-in hams. However, it is worth noting that many boneless hams are not whole hams but rather pieces of ham that have been jelled together and canned. Nonetheless, some high-quality hams from small producers are boneless and specially packaged for convenience in serving and slicing.
Before cooking a boneless ham, it is essential to remove all packaging, including the bone cap, soaking pad, and netting. Adding water to the bottom of the pan and covering it tightly can help retain moisture during the cooking process. After baking, the ham should be allowed to stand for a few minutes before slicing to ensure juiciness.
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Shank end
The shank end of a ham is the lower end, closer to the pig's leg. It contains more fat and is easier to slice, as it contains just one bone, which runs down the length of the ham. The shank end is also sometimes called the sirloin end.
The shank end is usually sold in halves, weighing between 8-10 pounds. It is often cured in a wet brine solution or a dry brine, then smoked until the meat is fully cooked. The curing process involves the addition of chemicals such as sugar, salt, nitrates, and/or smoke, which preserve the meat and enhance its flavour.
The shank end is a popular choice for holiday gatherings as it is affordable and easy to make. It can be baked and glazed, with recipes suggesting ingredients such as brown sugar and mustard.
When compared to the butt end, the shank end is larger and contains more fat. The butt end is leaner and more difficult to carve due to the presence of the pelvic bone, also known as the aitchbone.
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Butt end
The word "ham" has an interesting etymology. It is derived from the Old English "ham" or "hom", which referred to the hollow or bend of the knee. From a Germanic base, it meant "crooked". In the 15th century, the term began to be used to refer to the hind leg of a pig.
Ham is made from the rear leg of a pig, which is cured through the addition of preservatives such as salt, sugar, nitrates, and/or smoke. The curing process preserves the meat, giving it a longer shelf life and improving its flavour.
When buying a whole ham, it typically includes both the "butt" end and the "shank" end. The butt end is the upper part of the ham, also known as the sirloin end, and it contains more of the rump, making it leaner and less fatty. It is more challenging to slice due to the presence of the pelvic bone, which has an odd shape that makes it difficult to cut around. The shank end, on the other hand, is the lower end, containing more of the leg and a higher ratio of fat. It is easier to slice as it has only one straight bone.
The butt end of a ham offers a different experience compared to the shank end. As it is leaner, it may be preferred by those who want less fat in their meat. However, the presence of the pelvic bone makes it a more intricate cut, requiring expertise in carving or a willingness to use one's fingers to work around the bone.
In conclusion, the butt end of a single muscle ham refers to the upper portion of the hind leg of a pig. It is characterised by having more of the rump and less fat. While it may be a desirable option for those seeking leaner meat, the unusual shape of the pelvic bone can make it a challenging cut to work with.
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Frequently asked questions
Single muscle ham is delivered free of charge for orders above $80. Each packet weighs ~200g and contains 8-12 pieces.
Single muscle ham is sourced from the full muscle of a ham.
Single muscle ham is packaged in packets of ~200g, with 8-12 pieces found in each packet.
Single muscle ham costs $80 for a minimum order.
