My mom always made a Butt end ham so that's just what I do when I make it. I guess that isn't a great reason, but oh well...
Sorry, no help here, but man do I love a good honey glazed ham. yummmmm
um I don't know which one we use... but I do know we ALWAYS get Virginia ham. I like Smithfield :)
I like the butt hams... I'm doing a bone in roast this year instead of ham.
@cheebs: Tradition? Good enough!
@Asia: I was singing this as I typed it out. I JUST got it out of my head. Oh well.
All I know is that we buy what's from Costco, bone in, and that my mother detests spiral hams. That's not much of an answer, though.
Butt hams cost more per pound, but you get more meat per pound. For actual meat weight, it's usually cheaper to buy a butt.
I guess I don't know enough about hams to have a preference. I always get a spiral-sliced ham wiith the little glaze packet and they always turn out nice.
I voted other, I like spiral sliced ham and I don't even know what sort of ham that is, other than conveniently pre-sliced.
I didn't know there were different types of ham besides processed vs not processed. I actually prefer the processed. At our house we do turkey for Christmas though, sometimes with ham and tortiere, but a turkey is the constant.
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Since I'll be doing Christmas (again) this year, I need to get me a ham!
Which bone-in ham do you usually get for a traditional glazed ham, shank or butt? And why?
Shank end - Tends to be a bigger chunk of meat (size of entire thing), easier to carve, and usually less expensive than butt end.
Butt end - Leaner meat, meatier flavor (according to some), and high meat to bone ratio.