The Cooking Inn : Boning a Ham

Boning a Ham

Ham Bones Ham Fig 1

Ham Fig 1

Visible as protrusions on the meat surface; the aitch bone is linked by a ball-and-socket joint to the leg, which runs through the ham.

Beginning The Cut Ham Fig 2

Ham Fig 2

On the butt end of the ham, insert the knife into the flesh on the right side of the visible aitch bone. Cut in about 3/4 inch to free the flesh from that side of the bone.

Continuing The Cut Ham Fig 3

Ham Fig 3

Cut around the top of the bone and down the left side, keeping the blade parallel to the bone surface. As you work, pull the flesh gently back from the bone.

Freeing The Bone Ham Fig 4

Ham Fig 4

When you have cut completely around the bone, deepen the cut and pull back the flesh to expose the joint that connects the aitch bone to the leg bone.

Removing The Bone Ham Fig 5

Ham Fig 5

Grasp the aitch bone and twist it to loosen it in it's socket and expose the cartilage at the base of the joint. Cut through the cartilage and pull out the aitch bone.

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Copyright Š1967, 2002 Time Life Books Used by Permission