These hams should be carved in the kitchen and served as slices on a platter. They will easily serve a crowd and will provide leftovers for days after. You’ll find both butt and shank ends at the supermarket, and both cuts are fairly simple to prepare. Ham steaks are often taken from the very center of the ham. The bottom is the shank end – wide at one end, and tapered at the other. The top of a ham is the butt end – wide and rounded. Or you can buy a half ham, from either the top of the leg or the bottom. You can buy a whole ham, which is pretty much most of the leg above the foot. (And ham bones are terrific starters for soups here’s a recipe.) Boneless hams are incredibly easy to carve, but we believe that bone-in hams are generally more flavorful. These hams are sold bone-in and boneless. Indeed, it’s the big, juicy hunk of meat many of us know best as ham. This is the ham you’ll most often find at the supermarket. It’s often smoked after it has been cured. A prepared ham, also known as a city ham, is wet-cured, which is to say it has been submerged in or injected with a curing solution of sugar and salt, along with sodium nitrate, nitrites and other seasonings.
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