There is a part called the Shoulder Butt where you would get: bone-in blade roast, blade roast, blade steak, ground pork and sausage.If you are asking about the butt, the leg of the hog, then the Ham section can provide these cuts: bone-in fresh ham, smoked ham, leg cutlets, boneless ham roast; also butt roast and ground meat (for hot dogs and kielbasa).The Ham (leg section) includes the butt end near the tail and the shank end near the leg.Charts can be found here: http:/www.virtualweberbullet.com/meatcharts.html
Ready to cook means that the ham has already been partially cooked, but still needs to cook before eating. If a ham shank is "Ready to Eat" this means that the ham is fully cooked and can be eaten right out of the package.
I just cooked a cooks shank ham last night and it was gross. It's just about all fat with lots of tendon layers. Ive heard that the butt is fatty too. I will never make a shank again. Use spiral ham or a whole boneless ham for casseroles. If you cook the whole boneless ham for about 3 hours at 325, it will give your casseroles a better flavor and it wont be as chewy.
they have roast beef or roast ham and for desert they have trifle pudding
how long to cook a fully cooked ham shank portion..cover or uncovered?
NO, ham is from the leg, POrk SHoulder is not the same cut at all. and roast pork does not tell me where from the pig, just that is is pig.
Its salted just like any ham then its roasted in an oven or a smoker etc.
ham, turkey roast beef, salami
Ham shanks should be good for 4 to 5 days refrigerated, maybe a little longer.
For Christmas dinner, Australians commonly have the traditional roast turkey or roast ham with roast vegetables, which may be done in an indoors oven or on a Weber barbeque outside. Many Australians also opt for seafood, particularly prawns, to have with salad and roast ham. Some go for the casual approach, with a barbeque at the beach.
it ain't bad for you its good for you
roast potatoes with a rack of lamb/or lamb shank's also loves Mexican and Spanish cuisines.