Cutting the Carcass
Remove the hind foot by sawing through the hock joint at the right angle to the length of the foot ([fig. 60]).
PN-5360
Figure 60.—Removing hind foot.
The ham may be removed two ways. The long-cut ham is cut off at the pelvic arch (bend in the backbone) perpendicular to the length of the side ([fig. 61]). This style ham lends itself to dry salt curing and aging. The popular short-cut ham is separated from the side by a cut approximately halfway between the pelvic arch and the end of the pelvic bone at a right angle to the shank ([fig. 62]).
PN-5361