Meat
Butt End
The butt end of a ham is the upper, meatier portion of the rear leg nearer the hip—broader muscles, easier carving in large slices, and often preferred for baking whole. Bone structure differs from the tapered shank; many cooks find carving simpler here. Bake or simmer cured hams to temperature, glaze near the end, and slice across the grain. Fresh butt-end roasts take brine and slow oven heat well. Keep moist with a covered start if the exterior risks drying. Excellent for holiday tables and cold cuts.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.22 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 66.9 mg
- Sodium 60.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 63.2 g
- Energy 187 kcal
- Water 63.2 g
- Protein 20.9 g
- Fat 11.5 g
- Saturated Fat 5.22 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.69 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.3 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 362 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.69 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.3 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Butt End of Pork: composition reflects this culinary part relative to the whole ingredient.
History
American holiday hams often featured the butt half for generous carving slices.
Deli producers preferred butt-end muscle for even sandwich meat after boneless processing.
Mail-order ham companies labelled butt halves for customers wanting easy carving.