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Old 12-04-2018, 03:29 AM   #11
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Back home, these were known as "cottage hams". My Mom would put it in the oven with a bit of water, then add a bag of frozen lima beans (usually the Fordhook kind, since they are "meatier") towards the end of the roasting time. I had a dickens of a time finding them here, since "cottage ham" seems to be a regional term, and New England isn't part of the region. Once I was able to track them down (as pork shoulder butts), I've used them in ham and bean soup when I can't find a smoked pork hock.
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Old 12-04-2018, 07:13 AM   #12
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I used to get small smoked pork butts over in the Italian market in Philly (don't go as often as I used to). They were dry smoked, not wet, like most ham these days, and great for making soups from. The same place also had the smaller end of the shoulder, as well as ham hocks, dry smoked like this. The shoulder and butt were wrapped in mesh bags, I guess for smoking. Many years ago, I would see these more locally, in supermarkets, but no longer.
Here in New England, along with the smoked shoulder, we also love brisket. You can always find both of them in the meat department on a given day. Sometimes, when they are on sale, I will buy a fresh shoulder and place it into the oven. the bone from the smoked shoulder is a fantastic addition to scratch pea soup.
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Old 12-04-2018, 12:06 PM   #13
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Not a pork shoulder but, this thread inspired me to stop into the Honey Baked Ham store.. I bought a half boneless ham, frozen ham bones and a package of white beans..


Oddly, I didn't realize that the ham bone(s) was a complete bone from a ham.. Huge thing.. I called back to see if they could cut it up for me.. Nope, they can't do that..


Its way too large so I will cut away the ham and toss the bone in the garbage..


Oh... and I won't go back to the Honey Baked Ham store..
(oh geeze.. should this be in the Rants thread?? )


Ross
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Old 12-04-2018, 03:14 PM   #14
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Not a pork shoulder but, this thread inspired me to stop into the Honey Baked Ham store.. I bought a half boneless ham, frozen ham bones and a package of white beans..


Oddly, I didn't realize that the ham bone(s) was a complete bone from a ham.. Huge thing.. I called back to see if they could cut it up for me.. Nope, they can't do that..

Its way too large so I will cut away the ham and toss the bone in the garbage..

Oh... and I won't go back to the Honey Baked Ham store..
(oh geeze.. should this be in the Rants thread?? )

Ross
Here is fine by me.

Is there any type of mechanical shop near where you live? Take the bone there and they will probably be too happy to cut it up for you. It seems such a shame to waste a perfectly good soup bone simply because some idiot hasn't gotten the Christmas spirit yet. And if you are able to get it cut up, don't forget to save some of that ham for the soup along with the cut up bone.
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Old 12-04-2018, 05:29 PM   #15
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Here is fine by me.

Is there any type of mechanical shop near where you live? Take the bone there and they will probably be too happy to cut it up for you. It seems such a shame to waste a perfectly good soup bone simply because some idiot hasn't gotten the Christmas spirit yet. And if you are able to get it cut up, don't forget to save some of that ham for the soup along with the cut up bone.
Some things I just chalk up to experience...


I removed all the ham from the bone and discarded the bone. I will make good use of the meat and be more observant when I buy ham bones, in the future..


Ross
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Old 12-04-2018, 05:38 PM   #16
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Ross, next time see if you can score a line around the bone, then hit it with a hammer. It should crack where you scored it.
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Old 12-04-2018, 05:50 PM   #17
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That's a good idea, bucky. I usually get a big bone-in ham for Christmas and the bone is too big for my Dutch oven. I used to give the bone to my German Shepard/Lab mix, but he went over the Rainbow Bridge.

Come to think of it, my brother has a workshop with a table saw.. LOL
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Old 12-04-2018, 07:45 PM   #18
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A simple hacksaw with a new, clean blade works well, too.
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Old 12-04-2018, 11:05 PM   #19
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Down south, at least, ham is made with the "picnic" part of the fore leg. That has a big, round bone running through it.

The pork butt/pork shoulder/Boston butt is -- the shoulder, and it will have a flat shoulder blade bone in it (unless the store's butcher has de-boned it).

The shoulder/butt is much more commonly used for slow smoking, with NO curing before hitting the smoke. It is also great for brazing, a la Carnitas, or marinading and slow roasting, as in Cuban roast pork.

My personal experience is that the shoulder/butt and the picnic should be treated and cooked differently. I have tried using them as substitutes for each other, and didn't like the results.

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