For the last few years we’ve been curing our own Easter ham with more or less an entire leg of pork.
The primal cut of pork known as the leg is separated from the loin and belly by sawing through the middle of the pelvic bone. The section of the pelvis that is left on the loin is called the pin bone. The section on the leg is the haitch bone. To remove the haitch bone you have to follow its frustrating curves with your knife until you expose the ball joint where the leg meets the pelvis. Cut through this joint.
Next the skin is removed in one large sheet.
What remains of the leg typically weighs about 15 … Continue reading.