Method of preparing hams

Claim 1

IN A PROCESS OF PREPARING EASILY SLICEABLE AND CARVABLE HAMS HAVING THE FEMUR AND AITCH BONES REMOVED THEREFROM, THE METHOD COMPRISING CURING THE HAMS HAVING THE BONES THEREIN FOR APPROXIMATELY FIVE DAYS; THEN SOFTENING SAID HAMS BY SOAKING IN WATER OF FROM 65*F. TO 75*F. FOR APPROXIMATELY 2 HOURS; THEN CUTTING A HOLE ADJACENT THE JOINT OF THE FEMUR AND SHANK BONES AND CUTTING THE CARTILAGE AND TENDONS ABOUT SAID JOINT TO THEREBY LOOSEN SAID JOINT; THEN CUTTING OUT AND REMOVING THE FEMUR AND AITCH BONE; THENCE MOUNTING SAID HAMS IN STOCKINETTE BAGS WITH THE SHANK END PORTION OF THE HAM AGAINST THE BOTTOM PORTION OF THE STOCKINETTE BAGS SUSPENDING THE SIDE PORTIONS OF THE STOCKINETTE BAGS TO CAUSE INWARD PRESSING OF PARTS OF THE HAM INTO THE CAVITIES THEREOF; THEN MANUALLY PRESSING THE UPPER BUTT END PORTION OF THE SUSPENDED HAMS WHILE THE SAME ARE WITHIN SAID STOCKINETTE BAGS TO FLATTEN THE BUTT FACES AND TO PRESS PARTS OF THE MEAT MASS INTO THE INTERIOR CAVITIES FORMED BY REMOVAL OF SAID BONES, AND THEN SMOKING SAID HAMS FOR PERIODS OF FROM 16 TO 18 HOURS WHILE THE SAME ARE SUSPENDED IN SAID STOCKINETTE BAGS.