Inspect and Plan Initial Cuts

What happens here

Before making the first cuts, inspect the ham to understand its anatomy and identify the best places to begin slicing. The ham's exterior is firm and covered with various colors of mold (green, yellow, white). The host notes that the skin side is visible, and the meat was salted when first put in. Identify key areas such as where the foot, loin, belly, and shoulder blade (scapula) were located. The goal is to maximize the yield of desirable meat while minimizing cuts into bone or undesirable rancid fat. Discuss the different muscle groups and fascia, specifically highlighting the 'copa' (capicola) muscle, which is considered a prized cut in Italian dry-curing. To begin, position the ham for stability. Make a flat cut along one side, allowing the ham to rest securely on the cutting surface.

Goal: Determine optimal cutting strategy based on ham anatomy and quality.