Pork Experts

Primals - Ham

Whole Bone-in Ham    
  • The ham is the largest pork cut in Foodservice accounting for approx. 22% of the total carcass.
  • The ham comes from the hind leg portion of the carcass.
  • IMPS Reference #401.
  • The ham contains 5 muscles and 3 bones.
 The muscles include: The bones include:
  • Bottom or outside muscle with eye
  • Top or inside muscle
  • Knuckle with ears
  • Inner Shank
  • Outer Shank
  • Femur or Center bone
  • Aitch bone
  • Shank bone

Bottom Muscle, Bottom with Eye, Bottom, Eye Removed
  • The Bottom is the largest muscle in the ham.
  • The Bottom is also identified as the Outside muscle, and may have the eye(finger) muscle attached or removed.
  • Common weight range: 2-6 lbs.
  • IMPS Reference #402E.
Top Muscle, Top with Cap (Gracilis muscle), Top, Cap Removed
  • The Top is the second largest muscle in the ham and is also identified as the inside.
  • The Top is a high quality muscle and is known as the most tender cut of the ham.
  • The Top contains the Gracilis muscle, or cap.
  • Common weight range: 3-5 lbs.
  • IMPS Reference #402F.
Knuckle
  • The Knuckle is the third largest muscle in the ham.
  • The Knuckle contains ears, or flaps located on the sides of the Knuckle, which can be removed to eliminate color distortion, or two-toning in the muscle.
  • Common weight range: 1 1/2 lbs.
Outer Shank Boneless
  • The Outer Shank meat has been removed from the Shank bone.
Outer Shank Bone-in
  • The Outer Shank meat is left on the Shank bone.
  • Can be smoked or fresh.
Inner Shank
  • The Inner Shank meat sits on the inside of the ham at the base of the Shank bone.
  • The Inner Shank is also referred to as the Heel.
Femur or Center Bone
  • The Femur or Center bone is the largest bone in the Ham.
  • The Femur has a ball on one end connecting it to the Aitch bone, and a socket on the other end connecting it to the Shank bone.
  • The Femur bone lays in the middle of the Ham and is not visible from the outside of the Ham.
Aitch Bone
  • The Aitch bone is the back half of the pelvic bone located on the butt side of the ham. The face of the Aitch bone, along with the Sacreal Vertebrae, is used as a guide to make the break for the Ham-Loin separation.
  • The open socket of the Aitch bone connects to the ball of the Femur bone.
Shank Bone
  • The Shank Bone connects the Ham to the foot.
  • The Shank should be cut just above the knee joint on the rear leg.
  • This break should be made so that the two bones on the shank are still fused together for Ham hanging purposes.

HQM #
Description
1035
1041
1059
1090
1092
1106
1107
1108
1109
1149
1172
1176
1177
1179
1180
FRESH HAM, W/FOOT
BNLS HAM INSIDES BX, VAC
FR. HAM BBQ, BONE-IN, VAC
FRESH GROUND HAM, CANNING
FRESH HAM, 20/23
FRESH HAM, FULL SKIN
FRESH HAM, S&S
FRESH HAM, S&D
FRESH HAM, 17/20
FRESH HAM, 17/20 VAC
BNLS HAM 4/5# VAC
BNLS FR HAM, 1/2 PC
FRESH HAM S&D, 18/20
BRT FRESH HAM, ST VAC
BRT FRESH HAM, VAC
HQM #
Description
1225
1280
1418
1422
1423
1436
1440
1441
1446
1447
1451
1470
1498
4113
 CHEF PLEASER PORK ROAST
INNER SHANK MEAT, FRZ
FR HAM, 1/2 SKINNED 20/23
FR. HAM FULL SKIN COMBO
FR. HAM 17/20 ST, COMBO
FR. HAM 20/23 FR, COMBO
FR. HAM S&S, COMBO
FR. HAM 20/26 FO, COMBO
FR. HAM 20/26 REG, COMBO
FR. HAM 17/20 REG, COMBO
FR. HAM 17/20 S&D, COMBO
FR. HAM SPECIAL TRIM
BRT FRESH HAM ST, COMBO
S.T. FRESH HAMS 17/20