Tip-sy Tuesday: Ham Cuts

I made a ham for Easter last weekend and the recipe I followed called for a bone-in, whole (not sliced) ham. Standing at the grocery store meat counter I didn't know which would be the better choice for this recipe so I did a quick search and learned that shank hams are leaner and easier to carve due to a simple straight bone, and ideal for soups. Butt hams are meatier, fattier, and more tender, but have a complex, tricky T-shaped bone to navigate. Also, shank is generally more budget-friendly*, while the butt is considered better for presentation. 

I went with the shank and it was delicious.

*note my store sold both cuts for the same price. 

4.7.25: toilet paper bunny 

4.7.24: 🔥 week 14

4.7.23: rice dyed Easter eggs 

4.7.22: air fried pickles by Jen

4.7.21: banana oatmeal cookies

4.7.20: Natalie makes crepes

4.7.19: around the campfire 🔥
4.7.18: swedish fish cocktail
4.7.17: DIY phone case 
4.7.16: how to repair a wall clock