PN-5366
Figure 66.—Separating middle from loin.
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Figure 67.—Separating middle from loin.
The tail, backbone, and flank are removed from the ham; and the fat over the inside (top), in the pelvic area, and along each side is trimmed close to the lean ([fig. 68]). Most of the skin and fat are left on the long-cut ham with only a short bevel at the butt (loin) end. Five or six inches of skin may be removed from the short-cut ham by cutting under the skin approximately half the distance between the butt edge and the hock ([fig. 69]). The exposed fat is then smoothly tapered to a thickness of about one-half inch at the butt end ([fig. 70]).
