Like the point or flat cut discussion, if you need more info, I again feel sorry for you.

It really doesn't matter to me, at this time of year. If it was mid-winter, it would likely be the shank, having a larger bone for soup. I'll likely get a ham of about 10 pounds, shanks go for .89 c/lb, butts for .99 c/lb. These are not "real" hams (the smoked NO water added kind). About every 5 years I'll splurge for one of those, which go for $50 to $60 each. They do taste better, though.

I prefer the butts, and something else that I prefer, that is getting hard to find around here, when hams are on sale during holidays - a ham that is NOT spiral cut! I used to stock up, during the sale time, and cut hams into chunks, for things like jambalaya, and save the bones, with a generous amount of meat on them, for soups. Have people have just gotten so lazy they can't slice their ham?

I'd say that 80% of hams, around here, are not spiral cut. Older folks like to do things themselves, I suppose. The spiral ones are @1.29 lb, which is the cheapest I've ever see. My guess is that because of covid, people have to do a lot more cooking, and spiral hams are easier for the novice.

One store is still selling frozen turkeys @ .49/lb. They bring out about half a dozen a week. I've roasted four of them, frozen most of the meat, and have a lot of turkey soup to eat before the warm weather sets in. It'll be turkey soup every other day for about the next three weeks. Just like the turkeys, there are simply many more hams than in previous years.

Now, to find myself a really good kielbasa.

Butt here. I think the flavor is better. And t's so much more useful to me as I cut strips about 1x1x4, freezing them in 1 lb portions for making Char Siu or thin cut for pork bulgogi. Sometimes I'll just grind all of the meat and freeze it in 1 lb packs for making breakfast sausage patties. Sometimes both strips and ground, depending on what I need. That fat cap will get rendered down for lard and canned in 1/2 pint jars. Nothing left but that blade bone which weighs less than a shank bone.

I can't remember the last time I bought a spiral cut ham so I can't say what percentage there is in the store. I'll have to take a look tomorrow (grocery day) just for grins and giggles. They should have a lot of hams in the case seeing that Easter's coming.

I find it strange that people eat ham on Easter.

I just got two 10 lb hams - non-spiral cut shank portions for 99¢/lb, because the butts were 20¢ more per pound, and really didn't look great. I saw the Acme add that starts today, and the one ham on sale didn't say spiral, or look like it, though I was skeptical. Also got some asparagus for 99¢/lb, but nothing else.

With all this talk about butts and shanks I decided to go straight for the belly.
Pork belly that is.
Gonna make crispy pork belly plait Korean style and some with just garlic salt and pepper.

Just went with two Korean plaits and decided I needed some bacon so am curing the rest of the belly.

pepperhead212 wrote: ↑Wed Mar 31, 2021 4:30 pm I prefer the butts, and something else that I prefer, that is getting hard to find around here, when hams are on sale during holidays - a ham that is NOT spiral cut! I used to stock up, during the sale time, and cut hams into chunks, for things like jambalaya, and save the bones, with a generous amount of meat on them, for soups. Have people have just gotten so lazy they can't slice their ham?

They should ban spiral cut hams

worth1 wrote: ↑Wed Mar 31, 2021 7:02 pm I find it strange that people eat ham on Easter.

And Deviled eggs.

And chocolate eggs

And Peeps.

OH NO... Not the Peeps!!!

Chocolate bunnies would go well with shank or butt.
Offsets the salty ham.