Patent ID: 6168822
Filing Date: 2001-01-02
Classification: A23L

Abstract:
A method for making a bone-in ham steak comprising the steps of: separating meat and fat from a green ham; processing the muscle and fat to form an aggregation of cured muscle and fat from which protein has been extracted; positioning a portion of the aggregation of cured muscle and fat on a first film layer; placing a linear section of femur bone having a small unremoved meat residue on the aggregation portion of cured muscle and fat; positioning the balance of the aggregation of cured muscle and fat over the femur bone section and contiguous with the aggregation portion of cured muscle and fat; positioning a second film layer over the cured muscle and fat and the femur bone section; sealing the first and second film sheets together; precooking the sealed aggregation of cured muscle and fat and femur bone under vacuum; smoke cooking the sealed aggregation of cured muscle and fat and femur bone; chilling the cooked and sealed aggregation of cured muscle and fat and femur bone; removing the chilled aggregation of cured muscle and fat and femur bone from the sealed film sheet; cold smoking and chilling the aggregation of cured muscle and fat and femur bone; slicing the aggregation of cured muscle and fat and femur bone into a plurality of bone-in ham steaks having a uniform size, shape, and weight and whole muscle appearance; wherein the smoke cooked, sealed aggregation of cured muscle and fat and femur bone is chilled to a temperature of approximately 40.degree. Fahrenheit and the smoke cooked aggregation is cold smoked from four to six hours.