Western-Central Lower Michigan | We buy several "bone in hams" a year, but cook them at 325 for a few hours (to bring them up to temp as they are pre cooked). Note: use an oven bag (like you bake a turkey in) to keep the ham jucy.
Fantastic way to cook hams with no fear of "drying out".
The butt portion is a better quality cut than the shank ham. IMHO.
My only issue is "cutting the meat off the bone", its not going to be the same looking ham as a boneless. Expect fat and gristle here and there.
The local grocery store has bone in Butt for .90 to $1.20 lb all year long. We cook and freeze meal size portions. I dont see why you couldnt freeze the uncooked ham either if you wanted to use it later.
Edited by rosiesdad 1/9/2019 07:13
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Ham
