Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

Figure 61.—Removing long ham.

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Figure 62.—Removing short ham.

The front foot is removed by sawing through the hock (knee) joint at a right angle to the length of the foot ([fig. 63]). A shoulder hock may be cut off about halfway up the leg ([fig. 64]). To separate the shoulder from the loin and belly, locate the second rib from the front and saw through the center of this rib ([fig. 65]).

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Figure 63.—Removing front foot.