( Originally Published Early 1900's )
Regular or Short-Cut HamsóRegular or short-cut hams are rounded at the butt and have the foot removed at the hock joint, marrow not exposed.
Skinned HamsóSkinned hams are the same in all respects as regular short-cut hams, except that the skin is removed down to within 4 inches of the hock and surplus fat is trimmed off.
Long-Cut HamsóLong-cut hams are severed from the side at the second joint from tail bone, straight across on a line approximately three-fourths to one inch from end of aitch bone. Leg re-moved by sawing straight across at hock joint, marrow not exposed.