| The
ham
is
separated
from
the
side
by
a
straight
cut
approximately
perpendicular
to
the
outer
skin
surface
and
to
a
line
parallel
to
the
shank
bones.
This
cut
passes
through
a
point
which
is
not
less
than
1
1/2
in.
and
not
more
than
3
1/2
in.
from
the
knob
of
the
aitch
bone.
The
foot
shall
be
removed
at,
or
slightly
above,
the
hock
joint.
The
tail
bones
and
tail,
vertebrae,
flank
muscle,
preformoral
lymph
gland,
and
any
other
exposed
lymph
glands
shall
be
removed.
The
fat
on
the
face
of
the
ham
shall
be
removed,
without
any
appreciable
scoring
or
damage
to
the
muscular
portion.
Practically
all
pelvic
fat
shall
be
removed.
The
ham
shall
be
suitably
faced
with
a
smooth,
well-rounded
skin
collar,
extending
not
more
than
2
1/2
in.
inward
from
the
center
of
the
stifle
joint;
the
lymph
glands
and
fat
in
the
flank
area
must
be
removed
close
to
the
muscles
of
the
ham.
The
exterior
fat
thickness
of
the
ham,
measured
directly
under
the
bone
at
the
butt
edge,
shall
not
exceed
that
indicated
on
the
following
schedule: |
