Trimming and Shaping Hams for Curing

What happens here

The ham is separated from the rest of the carcass by finding the last bone in the hock (lower leg) and cutting straight down beside it, following the bone. Excess fat and loose pieces are trimmed from the ham to give it a neat, 'football' shape. These trimmed pieces are set aside for sausage. This meticulous trimming ensures proper curing and a desirable final product.

Goal: Prepare the hams for curing by trimming and shaping them.