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Which do you buy ..... Ham Shank or a Ham Butt?

Started 1269491924.48 in Recipe Swap | Last reply 1269742021.453 by Chicagoan

I have always bought a ham butt, I guess just because my mother always bought the Butt.  I don't care for the spiral cut Hams, IMO I don't think they have as much flavor and are dry.  Just wondering what do you buy?

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

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irish mama1269492149.414492 PostsRegistered 5/10/2007

I also but a butt, for the same reason that you do my Mom told me it was better and had more flavor.          ITA about the spiral hams, they are dry and have little to no flavor.    Katie

BurbankKate1269493174.8436188 PostsRegistered 11/18/2007Home of: Disney Studios,W. Bros, Nickelodeon, Cartoon network, media capital of the world

My dad was a butcher all through college to pay his tuition, and he swears by ham butt...says it's a much better cut.

- A government big enough to give you everything you want, is then strong enough to take everything you have.
- Thomas Jefferson

Beebee21269493850.6473889 PostsRegistered 5/31/2009

I always get the shank end because it feeds a bigger crowd and I've not been able to tell the difference in flavor, but I think it's really personal preference:

Here are some interesting remarks:

 

http://able2know.org/topic/62118-1

LadyQ551269503425.903980 PostsRegistered 4/24/2007

Granny always advised to get the butt, and I take that as factLaughing

sunshine451269520082.39740772 PostsRegistered 1/13/2007east coast and west coast

we have always bought the butt end.... family tradition :)

Our days are happier when we give people a bit of our heart rather than a piece of our mind. - author unknown

littletxla­dy1269523386.533261 PostsRegistered 4/27/2009

Hi,

I usually get the shank, because it is alot cheaper.

Smile

Jeannie

mibaker1269524428.96594 PostsRegistered 9/26/2005

I could never remember what I should buy so asked my butcher what to buy..he said the butt and the way to remember it is think of your own butt and it has much more meat on it.  Never have forgotten that.  He was such a sweet man and would do anything for you.

clhs681269525749.987291 PostsRegistered 9/14/2008

I always buy a butt because it is a nicer cut of meat and has much more meat and a smaller bone than a shank. If you want to pay more for bone and fat than meat buy a shank. I trim some of the fat off but don't trim it all before cooking or it tends to dry out.

deeva1269525806.4932082 PostsRegistered 1/8/2005stuck in the middle

I always buy the butt.

Cloud71269536318.66501 PostsRegistered 12/29/2009

This has got me to thinking. I think I always buy a shank because I like to use the leftovers and the bone for a big pot of ham and beans afterward. Will compare prices and other details (fat, bone, more meat) when I shop for my ham for Easter.

"Ensembles are endless" Cloud 7

Plumnelly1269546681.22760 PostsRegistered 8/28/2007

Only the butt; more meat, better sandwiches, serves more people and/or more leftovers for ham quiche!

"It's amazing how long it takes to finish something you're not working on."

butcherbab­e11269559526.74341 PostsRegistered 3/9/2010

The butt end is much leaner. The shank has more fat and gristle. I had a meat locker for 7 years, and now cut meat for a national grocery chain. We slice a fair amount of hams, and it's probably a pretty even amount of each. Personally, I think a shank would be juicier for baking, but I buy the butt end and slice for steaks, keeping the hock for beans. I wonder if the butt end dries out during baking?

Barbarainnc1269561963.3172955 PostsRegistered 6/13/2006

I'm with Cloud7, we buy the shank and have the nice bone to cook soup beans with !!!!  :) :) :)  

GoodStuff1269616846.64314657 PostsRegistered 11/11/2008

I always buy the butt; I feel it has more meat and provides larger, nicer slices.  I LOVE spiral-sliced hams with a honey or brown sugar glaze!  The Honey-Baked brand hams are too expensive for my pocketbook, but Kroger's spiral sliced hams, which come with a pre-mixed glaze packet, are excellent.

formallyjg1269693039.811641 PostsRegistered 5/7/2008

Good Morning Chicago.... Go with what your Mother used to buy. I'm not much of a ham eater but always bought the ones with less bone and solid meat (if that makes sense). You get what you pay for and when it comes to meat I always try to buy better cuts. I watch my circulars, cut coupons and save $ for this purpose.

It's good to hunt down the butchers in stores and ask questions when you're unsure of a cut of meat or cooking method. That's why they are there and most are willing to help.

ihbchiefcl­erk1269699416.10712 PostsRegistered 3/27/2010

The Butt always smaller bone, less waste and better quality slices, less fat and connective tissue. My family likes when I baste the ham in spiced apple juice and glaze with honey at the end. The honey forms a crust.

This is my first post, Kathy IHB Clerk

Angel251269714607.017941 PostsRegistered 6/13/2009

Butcherbabe1,

For a really juicy moist ham, about 3 days before, score the ham cover with ginger ale, and keep turning it for the three days.  Pour off 3/4  of the ginger ale and then bake.

By baking it in the ginger ale, you aren't thirsty all day and nite long after eating the ham.

Hey Robin, long time no see, miss you gf.

And Mr Angel buys both, depends on which looks leaner to him and his mood at the time, lol.

Angel25

 

Last edited on 3/27/2010

Last edited on 3/27/2010

ties that ­bind1269731648.3133465 PostsRegistered 5/31/2007

Butt here!!!!! My Mother said to always use it ...and I do...delicious! Love,Ties♥

betteb1269731824.5416115 PostsRegistered 1/1/2008The Land of Oz
On 3/25/2010 plumnelly said:

Only the butt; more meat, better sandwiches, serves more people and/or more leftovers for ham quiche!

 ITA well worth the extra cents per pound.

,
"Though nothing can bring back the hour
Of splendour in the grass, of glory in the flower;
We will grieve not, rather find
Strength in what remains behind;" Wordsworth

coffee dri­nker1269731845.1631237 PostsRegistered 7/17/2009

I asked the lady who stocks the meat counter and she recommended the butt end which is what I've been buying ever since.  For all you novices, the butt end is the ham that looks like a "butt" -- sort of rounded at the end while the shank does not.  Butt is a tad more expensive than the shank, but not that much.  From watching the Food Network, I've learned to sort of "rip" the muscles of the ham and then slice it instead of slicing first.  Just in case you don't know what I mean, the muscles are the parts that are sort of sections of the ham.  Hope I'm not confusing anyone.  By ripping the muscles first, the ham is so much easier to carve. 

Happy Easter & Happy Passover, everyone!!!

Chicagoan1269742021.4532678 PostsRegistered 6/11/2008CHICAGOLAND
On 3/27/2010 Angel25 said:

Butcherbabe1,

For a really juicy moist ham, about 3 days before, score the ham cover with ginger ale, and keep turning it for the three days.  Pour off 3/4  of the ginger ale and then bake.

By baking it in the ginger ale, you aren't thirsty all day and nite long after eating the ham.

Hey Robin, long time no see, miss you gf.

And Mr Angel buys both, depends on which looks leaner to him and his mood at the time, lol.

Angel25

 

 

Last edited on 3/27/2010

 Hi Angel... I have missed you also, glad to be getting our girls back on RS.  I make my ham like you do, except I use 7up.

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

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