Ham Boneless Skin ON (14460)

The boneless ham is prepared from a fresh whole bone in 23/up skin on ham. • Fat cover shall not exceed ½”. • All bones, cartilage, periosteum and glands shall be removed • Skin shall remain intact over the inside and outside surface of the ham. • The outer and inner shank shall be removed. • The dark butt shall be trimmed leaving the light butt intact. • Internal fat shall be trimmed to the blue. All loose globby fat shall be removed. • All protruding tendon tip shall be removed. • All bruises and blood spots great than 1 inch in diameter shall be removed.