Return to the rear of the carcass and remove the hide left on the rear of the hams ([fig. 25]). Do not skin the outside of the hams at this time. Remove the rear feet by sawing through the bone about 2 inches above the hock ([fig. 26]). Insert the spreader under the large tendons on the rear legs ([fig. 27]) and secure the legs to the spreader.
PN-5325
Figure 25.—Skinning rear of hams.
PN-5326
Figure 26.—Removing feet.