| The
skinned
ham
is
prepared
from
Item
No.401.
The
ham
shall
be
partially
skinned,
leaving
a
well-rounded
skin
collar
not
exceeding
20
percent
of
the
distance
from
the
stifle
joint
to
the
butt
edge.
The
skin
shall
be
removed
so
that
the
collar
line
is
at
a
slant
of
at
least
15
to
18
degrees
toward
the
cushion
side
starting
at
the
flank
side,
leaving
the
skin
collar
approximately
1
1/2
in.
longer
than
the
flank
edge.
Fat
remaining
on
the
skinned
surface
shall
not
exceed
1/2
in.
in
depth,
measured
from
any
point
1
1/2
in.
or
more
from
the
edge
of
the
skin
collar,
except
that
at
the
tail
end
of
the
pelvic
area
the
fat
thickness
shall
not
exceed
1
in.
The
fat
shall
be
neatly
beveled
so
that
it
approximately
meets
the
learn
at
the
butt
end. |