So yesterday I saw that ham was on sale at my local grocery. Ham is one of my favorite meats to can and my supply was getting low. Lori said she would be happy to do a grocery run for me (Bless her heart.). She came back with a lovely spiral cut ham for our Easter dinner and 4 regular hams for me to can. The hams to can weighed in at about 40 pounds, total.
I spent the afternoon cutting the meat from the bones. Roughly a third of the meat was cut into 2 to 3 inch chunks to be used for regular ham dinners. The rest was cut into smaller cubes. These will be used in scalloped potatoes and ham or casseroles or for sandwiches.
Early this morning I packed the ham into pint and half pint jars. I don't add any liquid. The ham generates its own juices. Both are processed in the pressure canner for 75 minutes. The four hams gave me 13 pints of the larger chunks and 45 half pints of the smaller cubes.
There is a generous amount of meat left on the bones, so maybe tomorrow I will boil up the bones and can the resulting ham broth. The meat will be packaged and frozen for use in ham and beans or in soup.
It is good to have a variety of meats on the shelf and canning ham is one way to accomplish that. It is a bonus that the home canned ham tastes really good.